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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 
  • Conventional Oven or Toaster Oven

  • Medium-sized Mixing Bowl

  • Sheet Pan

  • Parchment Paper

  • 2 zucchini, quartered lengthwise and then cut into ½ inch slices

  • 1 yellow onion, ½  inch dice

  • 5 baby bella mushrooms, quartered 

  • 1 red bell pepper, ½  inch dice

  • 4 small tomatoes, quartered

  • 3 cloves garlic, crushed 

  • 1 tablespoon dried oregano

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon fresh ground black pepper

How to Make Oil-Free Roasted Vegetables
  1. Preheat oven to 400°

  2. Combine all of the vegetables in a medium-sized mixing bowl.

  3. Add crushed garlic, sprinkle with oregano, salt, and pepper and mix with a large spoon.

  4. Line a sheet pan with parchment paper and spread vegetables in a single layer.

  5. Roast for 25 to 30 minutes until vegetables soften and take on a light brown color.

  6. 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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