Low Sodium Easy Roasted Vegetables

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
1 cup cherry tomatoes
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried italian seasoning
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined.
2
In a large bowl, combine the zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with the olive oil, then sprinkle with the garlic powder, Italian seasoning, salt, and black pepper. Toss until every piece is evenly coated.

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