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Roasted Mushrooms And Mixed Vegetables
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At only 63 calories per serving with 1 gram of fat, this veggie medley not only makes a healthy choice as a side dish but it's a tasty one too. Made with fresh mushrooms, red bell pepper, zucchini, onion, garlic and just a little olive oil and seasonings.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 pound mixed fresh mushrooms, cut in large pieces (white, portabella, shiitake, crimini, oyster)
1 red bell pepper, seeded and cut in 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 medium onion, cut in wedges
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1/4 teaspoon salt
1 teaspoon black pepper
directions
Preheat the oven to 450 degrees F. Grease a 9x13 baking dish.
Combine the mushrooms, bell pepper, zucchini, and onion in the baking dish. Drizzle with the olive oil and sprinkle with the minced garlic, salt, and pepper. Mix well.
Place the baking dish in the oven and bake, uncovered, for 20 minutes or until the vegetables are tender. Stir the mixture occasionally during the cooking time.
Serve hot.
recipe tips
Mix up the vegetable selection to include your favorites or what's in season.
For added flavor, sprinkle some grated Parmesan cheese over the vegetables before serving.
If you prefer a bit of spice, sprinkle some crushed red pepper flakes over the veggies before roasting.
Add fresh herbs like thyme or rosemary to add extra herby flavor to the dish.
For a more intense flavor, roast the vegetables at a higher temperature, but watch them closely to prevent burning.
Try different seasonings like smoked paprika, cumin, or dried herbs to change up the flavor a bit.
Try adding a splash of balsamic vinegar or a drizzle of honey.
To save time, use pre-cut vegetables from the grocery store.
common recipe questions
What types of mushrooms can be used for this recipe?
You can use a variety of fresh mushrooms such as white, portabella, shiitake, crimini, oyster, or any combination you prefer.
Do I have to use red bell pepper or can I use a different color?
You can use a different color bell pepper if preferred. Yellow, green, or orange bell peppers work well in this recipe too.
Can I add other vegetables to this dish?
You can customize this dish by adding additional vegetables such as cherry tomatoes, asparagus, or carrots.
What can I substitute for olive oil?
You can substitute olive oil with any other cooking oil you prefer, such as vegetable oil, avocado oil, or even melted butter for added flavor.
How do I know when the vegetables are tender?
The vegetables are done when they are fork-tender and slightly caramelized around the edges.
Can I prepare this dish ahead of time?
You can prep the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to bake.
How should I store and reheat leftovers?
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Can I freeze the roasted vegetables?
While you can freeze leftovers, the texture of the vegetables will change once thawed. They can be frozen, thawed, and used in another recipe such as a soup or incorporated into a pasta sauce, where the texture won't be as noticeable.
nutrition data
63 calories, 1 grams fat, 11 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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reviews & comments
August 8, 2014
I used portobella and summer squash instead of mixed mushrooms and zucchini and added cubed eggplant. Delish!
November 23, 2013
I'm on the South Beach diet right now, so when this recipe popped up on your site, I printed it out and tried it. It makes a great side dish and I especially loved the chunky onions.
January 6, 2008
This is an easy side dish - the flavors of all the different vegetables come through and it will pair with a wide variety of entrees. We used button, baby bella, and shiitake mushrooms.
November 20, 0201
Roasting is by far my favorite way of cooking vegetables. It brings out their natural sweetness but still keeps the flavors fresh. I liked the combination of ingredients in this dish - simple but the flavors and textures all worked well together. Also, the ingredients all cooked at the same rate which can be one of the challenges of combining multiple vegetables in a dish. The seasonings are simple but the dish really doesn't need anything more than that.