Whitney And Ashleys Flawless Roasted Vegetables Recipes

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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

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

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 KitchensR

Categories     Reynolds®

Yield 6

Number Of Ingredients 9

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

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 KitchensR

Categories     Reynolds®

Yield 6

Number Of Ingredients 9

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

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 KitchensR

Categories     Reynolds®

Yield 6

Number Of Ingredients 9

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

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 KitchensR

Categories     Reynolds®

Yield 6

Number Of Ingredients 9

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

ZESTY ROASTED VEGETABLES



Zesty Roasted Vegetables image

The garden-fresh roasted vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories     Peppers

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

1/2 lb. fresh mushrooms
1/2 lb. baby carrots
1 onion, cut into 1/2-inch-thick wedges
1 large yellow pepper, cut into 8 strips
1/3 cup KRAFT Lite Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 450°F.
  • Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
  • Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
  • Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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 KitchensR

Categories     Reynolds®

Yield 6

Number Of Ingredients 9

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

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 KitchensR

Categories     Reynolds®

Yield 6

Number Of Ingredients 9

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

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