Roasted Squash Vegetable Medley
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Description:
If you share my adoration for roasted vegetables, especially the warm, comforting flavors of squash and mushrooms, then this Roasted Squash Vegetable Medley will be a delightful addition to your recipe collection. Inspired by a recipe I stumbled upon on Rachael Ray, this dish combines the sweetness of zucchini and yellow squash with the earthy tones of button mushrooms. Seasoned with a blend of savory spices, it’s a simple yet satisfying way to enjoy a hearty and healthy vegetable side dish. Perfect for a quick weeknight dinner or as a colorful accompaniment to any meal, this recipe is sure to become a favorite in your kitchen. 🌟
Ingredients:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 onion, chopped
- 1 cup button mushrooms, halved
- 1/2 cup olive oil
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions:
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Preheat the Oven: Start by setting your oven to 425°F (220°C) to ensure it’s nice and hot for roasting. 🔥
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Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini, yellow squash, chopped onion, and halved button mushrooms. This colorful medley will be the base of your dish. 🥒🍆🧅🍄
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Add Olive Oil: Drizzle the olive oil over the vegetables. This not only adds flavor but helps the seasonings adhere to the veggies. 🌿
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Toss to Coat: Gently toss the vegetables in the bowl until all pieces are evenly coated with the olive oil. This step is crucial for achieving a crispy texture during roasting. 🌟
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Season the Medley: In a small bowl, mix together the poultry seasoning, salt, and freshly ground black pepper. Sprinkle this seasoning blend evenly over the coated vegetables. This will infuse them with a delightful savory flavor. 🧂
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Toss Again: Give the vegetables another gentle toss to ensure that the seasoning is evenly distributed throughout the mixture. This will ensure every bite is full of flavor. 🍽️
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Spread in a Baking Pan: Transfer the seasoned vegetables to a shallow baking pan, spreading them out in a single layer. This allows for even roasting and helps the veggies develop a lovely caramelized exterior. 🥄
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Roast: Place the baking pan in the preheated oven. Roast for 20 to 25 minutes, or until the vegetables are tender and lightly browned. Keep an eye on them as cooking times may vary depending on your oven. ⏲️
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Toss Midway: About halfway through the roasting time, use tongs to toss the vegetables. This ensures they cook evenly and develop a uniform golden color. 🔄
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Serve and Enjoy: Once the vegetables are roasted to perfection, remove them from the oven. Serve warm as a delicious and healthy side dish that pairs wonderfully with a variety of main courses. 🌈
Nutritional Information (per serving):
- Calories: 101.9
- Fat: 7.2g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 595.3mg
- Carbohydrates: 8.5g
- Fiber: 2.2g
- Sugar: 3.8g
- Protein: 3.3g
Keywords:
Vegetable, Low Protein, Low Cholesterol, Healthy, Savory, Roast, < 60 Mins, Oven, Inexpensive
I hope you find as much joy in this Roasted Squash Vegetable Medley as I do. Whether you’re serving it as a main dish or a side, it’s sure to add a touch of comfort and delight to your meal. Happy roasting! 🥳🌟
