Simple Roasted Vegetables

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Simple Roasted Vegetables
  • Prep 15 min
  • Total 40 min
  • Servings 4
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Enjoy this delicious side dish of oven-roasted mushrooms, bell pepper, zucchini and onions – ready in just 40 minutes!
Updated Mar 27, 2013


  • 1 medium red or green bell pepper
  • 1 medium onion
  • 1 medium zucchini
  • 1/4 pound mushrooms
  • Olive oil-flavored or regular cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves, if desired


  • 1
    Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut each half lengthwise in to 4 strips.
  • 2
    Peel the onion and cut in half. Wrap one half of onion, and refrigerate for another use. Cut remaining half into 4 wedges, then separate into pieces.
  • 3
    Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end of each mushroom stem, and leave the mushrooms whole.
  • 4
    Heat the oven to 425°. Spray the bottom of the pan with cooking spray. Arrange the vegetables in a single layer in the sprayed pan. Spray the vegetables with cooking spray until lightly coated. Sprinkle with salt, pepper and basil.
  • 5
    Bake uncovered 15 minutes. Remove the pan from the oven. Turn vegetables over. Bake uncovered about 10 minutes longer or until vegetables are crisp-tender when pierced with a fork.

Tips from the Betty Crocker Kitchens

  • tip 1
    rectangular pan (about 13x9 inches)
  • tip 2
    In many supermarkets, you can buy mushrooms that have not been prepackaged. Just buy as many as you need.
  • tip 3
    Remove the pan of vegetables from the oven when it's time to turn them over. Place pan on a heatproof surface such as the burners of your range, and close the oven door to retain the heat.
  • tip 4
    Cut the onion half into 4 wedges, then separate into pieces.


30 Calories, 0g Total Fat, 2g Protein, 6g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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