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Easy roasted Mediterranean vegetables

Take in the endless amounts of summer seasonal vegetables and roast them to perfection. Mix and match depending on what you can find.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x



1 red bell pepper, cut into 1” chunks

1 pound mushrooms, cut in half

1 medium zucchini, cut into 1” cubes

1 medium red onion, cut into wedges

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1 teaspoon Italian seasoning


Preheat oven to 425°F

Line a baking sheet with parchment paper to prevent veggies from sticking

Place all cut vegetables on the baking sheet and toss with olive oil, salt, and Italian seasoning

Roast for 15-20 minutes until the veggies are soft, but still have a little bite to them