- 1 red bell pepper
- 1 orange bell pepper
- 1 red onion
- 1 zucchini
- 1 summer squash
- 3 tablespoons olive oil extra virgin
- ½ tablespoon cayenne pepper
- kosher salt and pepper to taste
Preheat oven to 450 degrees Fahrenheit.
Cut the peppers, zucchini, summer squash, and onion into 1- to 2-inch bite-sized pieces.
Add to a bowl, season with salt, pepper, and cayenne pepper.
Mix thoroughly. Add to a baking sheet or roasting pan. Cook for 30 minutes or until vegetables are tender, lightly browned, and somewhat caramelized.
Taste for seasoning and serve.
General
- Feel free to swap out vegetables in this recipe with other vegetables you have on hand, like broccoli, cauliflower, carrots, celery, sweet potatoes, or cherry tomatoes.
- You can also choose the vegetables that are the most seasonally appropriate, depending on when you make this recipe.
Storage
- Fridge Store leftover roasted vegetables in an airtight container in the fridge for 3 to 4 days.
- Freezer You can also freeze roasted vegetables. Remove as much air as possible from a resealable plastic or silicone storage bag and freeze. They will not maintain their texture, so these are best added to something like a soup or stew.
- Reheating To reheat, heat on a baking sheet in a single layer in the oven at 400 degrees Fahrenheit until warmed through, or in a microwave-safe bowl in the microwave for a few minutes.
Calories: 137kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 435mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2320IU | Vitamin C: 96mg | Calcium: 27mg | Iron: 1mg