Name: Oven-Roasted Vegetables with Fresh Herbs
Yield: Serves 4
Ingredients: 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh basil; 1 small garlic clove, minced; Nonstick vegetable oil spray; 12 asparagus spears, trimmed; 1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices; 1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices; 1 red bell pepper, quartered, seeded; 2 teaspoons olive oil

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 small garlic clove, minced

Nonstick vegetable oil spray

12 asparagus spears, trimmed

1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices

1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices

1 red bell pepper, quartered, seeded

2 teaspoons olive oil

Preparation

Step 1
Combine parsley, cilantro, basil and garlic in small bowl; set aside.
Step 2
Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
Step 3
Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.

TagsZucchini Squash Vegetable Bell Pepper Side Dinner Nut Free Gluten Free Dairy Free Easy Make Ahead Roast

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes