Oven-Sauteed Vegetables
A simple and delicious recipe for oven-sauteed vegetables, combining the ease of roasting with the flavor of sautéing. Perfect as a healthy side dish packed with vibrant colors and rich flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced into 1/2-inch strips
1 medium yellow bell pepper, sliced into 1/2-inch strips
1 medium zucchini, sliced into 1/4-inch rounds
1 medium yellow squash, sliced into 1/4-inch rounds
1 medium red onion, cut into 1/2-inch wedges
8 ounces cremini mushrooms, halved
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried oregano, salt, and black pepper.
Add the sliced red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, and cremini mushrooms to the bowl.
Toss the vegetables thoroughly to coat them evenly with the oil and seasoning mixture.
Spread the vegetables in a single layer on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the vegetables from the oven and transfer to a serving dish.
Garnish with chopped fresh parsley before serving.