Roasted Zucchini and Red Peppers
Servings: 4 people
Calories: 54kcal
These roasted zucchini and red peppers make an easy, flavorful vegetable side dish. Perfectly roasted and simple to pair with your favorite dinners.
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Equipment
Ingredients
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 1 zucchini chopped into 1-inch pieces
- ½ small red onion chopped into 1-inch pieces
- 1 Tablespoon olive oil
- 1/2 teaspoon Kosher salt
- ½ teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 450 degrees.
- Add the chopped 1 red bell pepper, 1 zucchini and ½ small red onion to a baking sheet. Drizzle with 1 Tablespoon olive oil. Then sprinkle on 1/2 teaspoon Kosher salt, ½ teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper Toss to coat and arrange in a single layer.
- Roast for 9 minutes, then toss the veggies and roast another 7-9 minutes, or until the zucchini is soft. Enjoy!
Notes
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.
- 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.
- 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.
Nutrition
Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 48mg | Calcium: 15mg | Iron: 0.4mg