Simple, colorful, and full of sweet roasted flavor, this Roasted Zucchini and Red Peppers dish combines tender zucchini, sweet bell pepper, and red onion with a savory blend of garlic and onion powders. It’s an easy, hands-off side dish that pairs beautifully with just about any protein for your next lunch or dinner.

Overhead close up of serving plate of roasted zucchini and red peppers with red onion.

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Table of Contents

Why you’ll love this recipe

This vibrant vegetable side comes together fresh zucchini, red bell pepper, onion, and basic seasonings while the oven does most of the work! It’s healthy, simple to prepare, and makes the perfect pairing for roasted chicken, grilled steak, fish, or any meal that needs a colorful veggie boost.

Ingredient notes

Red bell pepper – Adds sweetness, color, and a tender bite.
Zucchini – Roasts up soft and mild, soaking up the seasoning beautifully.
Red onion – It brings a mild sweetness and savory depth to the mix.
Olive oil – Coats the vegetables and helps them roast evenly while encouraging browning. Feel free to use avocado oil or another high-heat oil if you prefer.
Kosher salt – Enhances the natural flavors of the vegetables.
Garlic powder – Adds a warm, savory garlic note without the need for fresh garlic.
Onion powder – Deepens the savory flavor and complements the red onion.
Black pepper – A simple touch of heat and earthiness to round everything out.

How to make it

Chopped zucchini, red onion and red peppers on baking sheet before roasting.

Step 1

Season the vegetables

While the oven preheats, toss the prepared veggies in a bowl of olive oil and seasonings until evenly coated.

Finished roasted zucchini and red peppers on baking sheet after cooking in oven.

Step 2

Roast and serve

Spread the seasoned vegetables out on a baking sheet and roast for 9 minutes, then give the veggies a toss and continue roasting for another 7-9 minutes, or until the zucchini is soft.
Remove from the oven and set aside to cool slightly before serving.

Alternate cooking method

Cook the vegetables in the air fryer instead of the oven. About half the cook time will yield similar tender and lightly browned results.

Chop the bell pepper, zucchini, and red onion into 1-inch pieces and toss with the oil and seasonings until evenly coated.
Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
Arrange in a single layer in the basket. Work in batches if needed, since overcrowding steams rather than roasts.
Air fry for 10-12 minutes, shaking the basket halfway through. Check at 10 minutes; the zucchini should be soft and the peppers and onions lightly browned.
Serve warm and enjoy!

Tips and tricks

Cut the vegetables evenly. Keeping the pieces roughly the same size (about 1-inch) helps them roast at the same rate so nothing overcooks or undercooks.
Don’t overcrowd the baking sheet. Spread the vegetables in a single layer so they roast and caramelize rather than steam.
Toss halfway through. Giving the veggies a stir at the 9-minute mark ensures even browning on all sides.
Watch the zucchini. Zucchini can go from tender to mushy quickly, so start checking around the 7-minute mark after the toss.
Adjust the seasoning. Taste a piece after roasting and add a pinch more salt or pepper if needed.

Hands holding serving plate of roasted zucchini and red peppers.

Variations

One of the best things about this roasted veggie dish is how adaptable it is. Here are some fun ways to make it your own:

Add more vegetables: Toss in chopped mushrooms, cherry tomatoes, or yellow squash for a bigger, more varied medley.
Make it spicy: Add a pinch of red pepper flakes or a dash of smoked paprika to the seasoning mix.
Add fresh herbs: Finish with chopped fresh parsley, basil, or thyme after roasting for a bright, herbaceous lift.
Add a cheesy finish: Sprinkle grated Parmesan or crumbled feta over the hot vegetables right before serving.

Serving suggestions

Fresh, colorful, and full of roasted flavor, this zucchini and red pepper dish is the perfect side for holidays, other special occasions, BBQs or a quick addition to any weeknight meal. Enjoy it alongside:

Storing

This roasted zucchini and red pepper dish keeps well in the fridge for up to three days. Store it in an airtight container and reheat gently in the oven or microwave before serving.
For the best texture, avoid freezing, as the zucchini can become watery once thawed. If you have leftovers, enjoy them cold in a salad or grain bowl, or reheat them briefly to warm through.

Erin’s wine pairings for roasted zucchini red peppers

This roasted zucchini red peppers recipe pairs the best with light and crisp wines that compliment the delicate flavor of zucchini and the subtle sweet flavor and red bell peppers. Here are a few great options to try:

A crisp Sauvignon Blanc or Pinot Gris complements the delicate flavors of these roasted vegetables.
A fragrant Riesling enhances the natural sweetness of the peppers and onion without clashing with the zucchini.
A Rosé or a light, fruity red such as Beaujolais adds a refreshing contrast without overpowering the vegetables.

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