Roasted Squash Vegetable Medley |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do. Ingredients:
1 medium zucchini, cut into large bite size chunks |
1 medium yellow squash, cut into large bite size chunks |
1 medium onion, halved and cut into bite size slices |
1/2 lb button mushroom, halved |
2 tablespoons olive oil |
1 teaspoon poultry seasoning |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 425°F.
2. Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
3. Add oil to bowl.
4. Toss veggies until all are coated with the oil.
5. Combine the seasonings and sprinkle evenly over the veggies.
6. Toss again to combine the seasoning and then spread them in a shallow baking pan.
7. Place in a hot oven and roast 20 to 25 minutes or until tender.
8. Times may vary due to oven temps.
9. Toss the veggies with tongs about halfway through the cooking time.
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