Ingredients
2
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2
medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1
medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1
medium red onion, cut into 1-inch wedges (2 cups)
1
cup cherry tomatoes, halved
4
tablespoons olive oil
1
teaspoon salt
1/2
teaspoon pepper
3
cloves garlic, finely chopped
2/3
cup Progresso™ plain panko crispy bread crumbs
2
teaspoons lemon zest
1/4
cup chopped fresh basil
Preparation
Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
