Roasted Squash Vegetable Medley
At a Glance
- Cook
- 20 to 25 min
- Total
- 35 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
- Roasting
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roasted Squash Vegetable Medley brings together 1 medium zucchini, cut into large bite size chunks, 1 medium yellow squash, cut into large bite size chunks, 1 medium onion, halved and cut into bite size slices in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Oven, large bowl, shallow baking pan, tongs
Ingredients
- 1 medium zucchini, cut into large bite size chunks
- 1 medium yellow squash, cut into large bite size chunks
- 1 medium onion, halved and cut into bite size slices
- 1/2 lb button mushroom, halved
- 2 tablespoons olive oil
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Instructions
Preheat oven to 425°F.
Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
Add oil to bowl.
Toss veggies until all are coated with the oil.
Combine the seasonings and sprinkle evenly over the veggies.
Toss again to combine the seasoning and then spread them in a shallow baking pan.
Place in a hot oven and roast 20 to 25 minutes or until tender.
Times may vary due to oven temps.
Toss the veggies with tongs about halfway through the cooking time.
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