Roasted Red Bell Pepper Zucchini & Yellow Squash

Roasted Red Bell Pepper Zucchini & Yellow Squash created by ChefLee

This lets you taste the true flavor of the squas--it's great!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
  • Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
  • Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
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"This lets you taste the true flavor of the squas--it's great!"
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  1. Chizmicky
    It was too hot to roast the veggies so I pan fried them instead in olive oil and they were fantastic. Nice combination and so simple.
    Reply
  2. Dee P.
    haven't made it so can't rate it. Roasted vegetables are cooked at various temps...what is oven temp here?
    Reply
  3. DurangoJudy
    Tasty! Used sliced baby yellow squash (before the first freeze took what was trying to grow in the backyard), no zucchini, & added some sliced fresh carrots from the farm. All organic and yummy. Only had dried basil, bummer.
    Reply
  4. ChefLee
    Roasted Red Bell Pepper Zucchini & Yellow Squash Created by ChefLee
    Reply
  5. ChefLee
    This is absolutely FABULOUS!!!!!! I love the combination here!!! This gets 20 stars!! I used a really good balsamic and olive oil and those paired with the fresh basil, pine nuts, and sweetness of the red bell pepper just really flavored the squash incredibly!!!! My store didn't have zucchini today so I had to use all yellow squash so I will definitely make this again with the zucchini!! I am so glad to have this recipe, thanks so much for posting!!!!!!!!!!!!
    Reply
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