Roasted Bell Peppers, Broccoli and Squash

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Roasted Bell Peppers, Broccoli and Squash recipe by Barefeet In The Kitchen

Roasted vegetables are on our table at least a couple times a week this time of year.

For my friend, Krinda, here is a picture of the roasted vegetables I made last night. I hope you like them as much as we did!

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Roasted Bell Peppers, Broccoli and Squash

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Ingredients 

  • Broccoli
  • Italian Zucchini
  • Crookneck Squash
  • Red Bell Peppers

Instructions

  • Preheat oven to 400 degrees. Cut the vegetables into bite-size pieces. Cover a large baking sheet with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread out again and place in the oven. Bake at 400 degrees for 35-45 minutes. Take them out of the oven before any of the squash becomes too soft, I really like it when it still has a bit of crunch. Toss gently with tongs and serve warm. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Janelle says

    Ovens vary, I added mushrooms to the recipe baked for 30 mins turning at 15 mins. Squash was already softening.
    Transfered into to serving bowl add a splash of fresh grated parmesan chez.
    There were no left overs
    Sided with Ham balls.