Roasted Zucchini, Baby Bella Mushroom with Sun-dried Tomatoes

Perfect roasted vegetables dish for any occasion. Roasted Zucchini, Baby Bella Mushroom with Sundried Tomatoes is the classic side dish for any festive dinner or non-festive dinner.

The sweetness of the tomatoes revives the taste of both the zucchini and the mushroom. It is a super delicious and a healthy, simple, and easy dish to make all year round if you prefer!

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.

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, my advice is to use 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.

Enjoy my side dish of roasted vegetables – Roasted, Zucchini, Baby Bella Mushroom with Sundried Tomatoes recipe.

Roasted Zucchini, Baby Bella Mushroom with Sun-dried Tomatoes

Gemma

Roasted Zucchini, Baby Bella Mushroom with Sun-dried Tomatoes, a marvelous and tasty way to create a perfect side dish.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dinner, Plant-Based Dishes, Side Dish

Servings 4

Calories 134 kcal

Equipment

• Baking Sheet Pan
• Aluminium Foil
• Sharp Knife

Ingredients

  

1x2x3x

• 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

When roasting vegetables, my advice is to always use a flat baking dish because less water is released from the veggies.

Nutrition

Serving: 4Calories: 134kcalCarbohydrates: 18gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 41mgPotassium: 1295mgFiber: 4gSugar: 11gVitamin A: 466IUVitamin C: 40mgCalcium: 73mgIron: 2mg

Keyword 30 minutes meals, Vegetables

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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