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Roasted Veggies

This flavor-packed option will be your go-to side to go with any meal.

Servings

35 minutes

Total Time

$0.99

Cost per serving *

Temperature:	425 degrees
Serving size:	1 cup
Prep time:	5 minutes
Cook time:	30 minutes
Total time:	35 minutes
Equipment:	Cutting board Baking sheet Aluminum foil or parchment paper
Utensils:	Knife Measuring spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

2 medium squashes (zucchini or yellow squash), cut into 1/2 pieces

1 red or green bell pepper, cut into 1/2-inch slices

1 onion, cut into 1/2-inch slices

2 cloves garlic, minced OR 2 teaspoons garlic powder

2 tablespoons olive oil OR vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried basil (optional)

1 tablespoon balsamic vinegar (optional)

Instructions

Before you begin, wash your hands, surfaces, utensils, and vegetables.
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil or parchment paper. Pile vegetables in the middle of the baking sheet. Drizzle with oil and balsamic vinegar, if using. Sprinkle with garlic, salt, pepper, and basil, if using.
Toss using tongs or your hands until vegetables are coated in the oil mixture. Spread vegetables out into a single layer.
Roast vegetables for 20-30 minutes or until vegetables are tender.

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Ingredients