ROASTED RED BELL PEPPER ZUCCHINI & YELLOW SQUASH
Make and share this Roasted Red Bell Pepper Zucchini & Yellow Squash recipe from Food.com.
Provided by southern chef in lo
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
- Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
- Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
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Aaish Malick
[email protected]I love how versatile this recipe is. I can easily add different herbs and spices to change up the flavor.
Ivyn Sparks
[email protected]This recipe is a great way to meal prep for the week. I roast a big batch of vegetables on the weekend and then use them throughout the week in salads, sandwiches, and wraps.
Rana Taimoor Khan Advocate
[email protected]I've tried this recipe with different types of vegetables, such as broccoli, carrots, and potatoes. They all turn out delicious.
Jason Rivers
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the roasted vegetables and always ask for seconds.
JULIAN DOYLE
[email protected]I've made this recipe several times and it always turns out great. It's a staple in my summer cooking repertoire.
Twagirayesu Aloysius
[email protected]This recipe is perfect for a summer cookout. The roasted vegetables can be served as a side dish or as a main course.
Zakaria Hosen Juwel
[email protected]I'm not a big fan of vegetables, but I actually enjoyed this recipe. The roasted vegetables were flavorful and had a nice texture.
Ethan Wilkinson
[email protected]I made this recipe for a vegan friend and she loved it. She said it was the best roasted vegetable dish she had ever had.
salman bhai
[email protected]I served the roasted vegetables with grilled chicken and rice. It was a delicious and healthy meal.
Arafat Alom
[email protected]I added some chopped fresh basil to the roasted vegetables before serving. It added a nice pop of flavor.
Michael Charlikowsky
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and yellow squash that were about to go bad, and this recipe was the perfect way to use them up.
Shariya hossin Hemel
[email protected]Overall, this is a great recipe for a healthy and delicious side dish. I would definitely recommend it.
Asif Anwar
[email protected]I found that the vegetables took longer to roast than the recipe stated. I had to keep them in the oven for an extra 15 minutes.
James Rock
[email protected]The vegetables were a bit too oily for my taste. I think I'll try using less olive oil next time.
Catchcruise TV
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables and asked for the recipe.
Aariana Gillyard
[email protected]The roasted vegetables were delicious and healthy. I will definitely be making this recipe again.
Samson Ifesinachi
[email protected]I love how easy this recipe is to follow. I was able to throw everything in the oven and forget about it until it was time to eat.
Pradeep Lakshan
[email protected]This roasted vegetable medley was a hit at our dinner party! The bell peppers, zucchini, and yellow squash were perfectly cooked and had a wonderful smoky flavor.