Parchment Roasted Vegetables Recipes

WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES

Whitney and Ashley's Flawless Roasted Vegetables image

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 6

Number Of Ingredients 9

Ingredients

1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1 lemon, halved

Steps:

Preheat oven to 400 degrees F.
Line a shallow baking pan with Reynolds® Parchment Paper.
Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
Place pan of vegetables into the oven on the top rack.
Bake 15 minutes or until vegetables are crisp-tender.
Squeeze lemon over vegetables for even more flavor.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 11.7 g, Fat 5 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 40.3 mg, Sugar 3.5 g

PARCHMENT-ROASTED VEGETABLES

Parchment-Roasted Vegetables image

Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 12

Ingredients

2 Japanese or Asian eggplants
2 carrots
1 red onion
1 large bulb fennel
1 green zucchini
1 yellow zucchini or crookneck squash
2 red bell peppers, cored and seeded
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
2 tsp minced garlic
1 tbsp olive oil
1 sheet parchment (in paper-goods aisle)

Steps:

Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

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