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Vegetables – italian roasted

Roast
vegetables – italian roasted

Roasting

1 medium zucchini, cut into ¼-inch slices 1-½ cups sliced fresh baby Portobello mushrooms 1 medium sweet orange pepper, julienned 1 tablespoon olive oil 1 tablespoon butter, melted 1 teaspoon Italian seasoning ½ teaspoon salt ⅛ teaspoon pepper

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vegetables italian roast roast

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