Description
A simple and flavorful recipe for sautéed vegetables finished in the oven, delivering tender and caramelized veggies with minimal effort.
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced into 1/2-inch strips
1 medium yellow bell pepper, sliced into 1/2-inch strips
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 medium red onion, sliced into thin wedges
8 ounces cremini mushrooms, cleaned and halved
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
In a large oven-safe skillet or baking dish, heat olive oil over medium heat on the stovetop.
Add the sliced red and yellow bell peppers, zucchini, yellow squash, red onion, and cremini mushrooms to the skillet.
Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic, dried thyme, dried oregano, salt, and black pepper to the skillet. Stir to combine evenly.
Transfer the skillet or baking dish to the preheated oven.
Roast the vegetables in the oven for 20 minutes, stirring halfway through to ensure even cooking and caramelization.
Remove the skillet from the oven and sprinkle the sautéed vegetables with chopped fresh parsley.
Serve warm as a side dish or over grains for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes