Roasted Vegetables Roma


  • 8 oz. large fresh mushrooms, halved
  • 2 large zucchini, cut into 1 inch slices and halved
  • 1 large green or red bell pepper, cut into 1 inch pieces
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  • 1 small onion, cut into 1/4 inch slices, rings separated
  • 3 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. salt (opt.)
  • 1/4 tsp. pepper
  • 2 large tomatoes, each cut into 8 wedges


Preheat oven to 425 degrees F. In large jellyroll pan, combine mushrooms, zucchini, bell pepper and onion. In small bowl, combine oil, garlic, basil, oregano, salt and pepper. Pour mixture over veggies; toss to coat. Bake 15 minutes. Stir in tomatoes. Bake 5-10 minutes longer or until veggies are tender.

By Robin from Washington, IA


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