Oil-Free Roasted Vegetables
Looking for a delicious, healthy lunch or side dish? This oil-free roasted vegetable recipe combines zucchini, yellow onion, baby bella mushrooms, red bell pepper, and tomatoes for a flavorful and filling dish. And, it can be prepared and cooked in under 45 minutes!
Cookware and Equipment
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Conventional Oven or Toaster Oven
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Medium-sized Mixing Bowl
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Sheet Pan
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Parchment Paper
Ingredients
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2 zucchini, quartered lengthwise and then cut into ½ inch slices
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1 yellow onion, ½ inch dice
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5 baby bella mushrooms, quartered
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1 red bell pepper, ½ inch dice
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4 small tomatoes, quartered
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3 cloves garlic, crushed
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1 tablespoon dried oregano
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1/4 teaspoon kosher salt
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1/2 teaspoon fresh ground black pepper
How to Make Oil-Free Roasted Vegetables
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Preheat oven to 400°
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Combine all of the vegetables in a medium-sized mixing bowl.
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Add crushed garlic, sprinkle with oregano, salt, and pepper and mix with a large spoon.
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Line a sheet pan with parchment paper and spread vegetables in a single layer.
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Roast for 25 to 30 minutes until vegetables soften and take on a light brown color.
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Remove from the oven, put in a bowl or platter, mix with a large spoon before serving. The roasted tomatoes will form a sauce for the other vegetables.
This recipe can be scaled up or down easily - you can double the ingredients and roast on two sheet pans. Try pureeing the leftover vegetables in a blender or food processor to make a sauce for whole grains, pasta, chicken, or fish.
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