Easy Roasted Zucchini, Baby Bella Mushroom with Sun-dried Tomatoes
If you’re looking for a side dish with bold, satisfying flavor, you’ve come to the right place. This roasted zucchini, baby bella mushroom, and sun-dried tomato combination packs a taste punch! It’s simple to throw together yet delivers a complex, savory flavor profile that’ll leave you wanting more.
Ditch the ordinary and embrace the extraordinary with this vibrant roasted vegetable dish! Roasted Zucchini, Baby Bella Mushrooms & Sun-Dried Tomatoes isn’t just a classic – it’s an anytime crowd-pleaser, perfect for festive gatherings or casual weeknight dinners.
This super-easy recipe delivers on both flavor and health. Tender zucchini and meaty baby bellas are roasted to perfection and then infused with the tangy sweetness of sun-dried tomatoes and a touch of aromatic garlic. The result? A symphony of textures and tastes that will leave you and your guests wanting more.
Simple, Easy, and Versatile:
This recipe shines in its simplicity. With minimal prep and just a handful of ingredients, you’ll have a delicious side dish ready in no time. But wait, there’s more! This versatile dish can be enjoyed in several ways:
- As a standalone side: Pair it with grilled chicken, fish, or a vegetarian main course.
- Over pasta: Toss with your favorite pasta, a drizzle of olive oil, and a sprinkle of Parmesan cheese for a light and satisfying meal.
- Get creative: Add other vegetables like bell peppers, onions, or cherry tomatoes for endless flavor combinations.
Make it a year-round favorite:
Whether you’re whipping up a festive feast or a casual weeknight meal, this versatile dish is sure to impress. So, ditch the bland side dishes and embrace the vibrant flavors of roasted zucchini, baby bellas, and sun-dried tomatoes!
If you like zucchini, mushroom, and sundried tomatoes like I do, you will enjoy this dish. Roasted vegetables are always a good way of side up to your main entree. It is quick and easy to make.
My personal take on Roasted Zucchini
- I have made it with Italian Seasoning, Herbes de Provence, and just a mixture of fine herbs, and every time, the dish is always delicious. Salt is always optional when you make it with fresh herbs and spices. Always consume less salt if you can.
- When roasting vegetables, I advise using a flat baking dish because less water is released from the veggies. The vegetables retain most of their form and are still crunchy to the taste. A baking sheet or a cookie sheet lined with aluminum foil will help you have the perfect roasted vegetable dish and less cleaning to do.
Here’s one of my favorite side dishes that goes with a lot of different things like grilled chicken, steak, and burgers. It’s not just easy to make, but is also delicious. I hope you can give this a try because it really brings out the bold flavors of the vegetables. The key is selecting the right vegetables and topping them off with sun-dried tomatoes.
Tips
- Adjust the spices: Change up the flavor profile by using different spices like thyme, rosemary, or a touch of red pepper flakes for a bit of heat.
- Add other vegetables: Other vegetables that pair well include bell peppers, onions, or cherry tomatoes.
- Serving suggestions: Enjoy these roasted veggies as a side dish, tossed with pasta, served over a bed of rice or quinoa, or even added to a wrap.
Make it a Meal
For a quick and delicious lunch or dinner, try tossing the roasted vegetables with some cooked pasta, a drizzle of balsamic vinegar, and a sprinkle of Parmesan cheese.
This simple recipe for roasted zucchini, baby bella mushrooms, and sun-dried tomatoes is easy, flavorful, and perfect for any occasion.
Let me know if you’d like any other recipe ideas!
Enjoy my side dish of roasted vegetables – Roasted, Zucchini, Baby Bella Mushroom with Sundried Tomatoes recipe with roasted chicken.
Roasted Zucchini, Baby Bella Mushroom with Sun-dried Tomatoes
Ingredients
- 4 medium zucchini cleaned, cut into cubes
- 16 oz baby bella mushroom pre-packaged and sliced
- 1/4 cup sundried tomatoes sliced thin
- 1 medium red onion julienned
- 1 1/2 tablespoon olive oil
- 1 1/2 teaspoon mixed dried herbs Italian seasoning, herbs de provence, or mixture of fine herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside. Clean and cut all vegetables and add to a large bowl. Add oil, salt, pepper and dried herbs. Mix well and add to baking sheet making one layer.
- Roast in the oven for 15 – 20 minutes. Serve immediately.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
