Roasted Vegetable Medley

Discover a simple yet delicious recipe that's sure to compliment any meal.

Roasted Vegetable Medley

Roasted Vegetable Medley

Prep Time

10 minutes
Servings

2 to 4
Cook Time

30 minutes
Course

Side Dish

You’ll Need...

You’ll Need...

Parchment Pop-Up Sheets

Parchment Pop-Up Sheets

Ingredients

Reynolds Kitchens® Pop-Up Parchment Sheet
8oz butternut squash, peeled and cut into small, 1/2-inch cubes (approximately 2 cups)
8oz zucchini, cut in large, 1-inch cubes (approximately 2 cups)
1 small (8oz) sweet onion, peeled and cut into 1-inch cubes (approximately 2 cups)
2 tablespoons olive oil or melted butter
Coarse salt and cracked pepper to taste

Directions

Step 1

PREHEAT oven to 400°F. Line a medium (10x15x1-inch) baking pan with a Reynolds Kitchens^® Pop-Up Parchment Sheet. Set aside.

Step 2

PLACE peeled and cut vegetables in a medium bowl. ADD olive oil, salt and pepper. TOSS to coat the vegetables. SPREAD the vegetables in an even layer in the parchment-lined baking pan.

Step 3

BAKE 30 - 35 minutes, until vegetables are lightly browned on the edges and reach the desired texture. TOSS gently and SERVE.

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