Simple Italian Roasted Peppers & Zucchini
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I love making oven-roasted peppers and zucchini when I want something simple, fresh, and full of color on the table. With olive oil and Italian seasoning, the veggies turn perfectly tender and a little caramelized in about 30 minutes. It’s a bright side dish for summer meals and just as good when the weather cools down.
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I usually whip this roasted vegetable recipe up when I want a side that’s easy but still feels a little special. They’re great with my popular roast beef recipe or a simple herb roasted chicken, but honestly, they fit in with just about anything from pasta to grilled fish.
Another thing I love is how flexible this vegetable side dish is. If I’ve got veggies in the fridge that are about to turn, I’ll just toss them in and roast them right along with the peppers and zucchini. Onions, asparagus, green beans, or eggplant are all favorites of mine to add, but you can really make it your own with whatever you have. It’s a simple way to cut down on waste and still end up with a side that looks and tastes like you planned it that way. My roasted red pepper recipe is another great way to use up red or sweet bell peppers.
A Quick Look At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
I like to use thicker zucchini for this recipe since they hold up better in the oven. Zucchini have a lot of water, and cutting them into thicker slices helps keep them from turning too soft or mushy as they roast.
When I make this recipe, I try and grab some red, yellow and orange bell peppers when available to make the dish that much more colorful. And when roasted, these peppers have the most delicious flavor. You can also use green or yellow zucchini.
In the summer, you can also make this recipe on the barbecue using a roasting basket or even those foil trays that have some holes in the bottom.
Got extra veggies in the fridge? Toss them in! Onions, eggplant, green beans, asparagus or broccoli all roast up beautifully and take about the same time in the oven. Just drizzle on a little more olive oil and seasoning if you’re making a bigger batch.
step-by-step Made simple
- Start by slicing the ends off of the zucchini and then into 1/2″ inch wheels. I like to cut mine on an angle to make ovals.
- Next, chop the zucchini into slices or cubes that are about 1 to 1 1/2 inches wide. Discarding the stem, seeds and removing the white inner ribs.
- Add the chopped peppers and zucchini to a large bowl along with the olive oil and seasonings. Mix well to coat.
- Preheat your oven to 400°F and then spread the vegetables out on a baking sheet evenly. I use a ceramic baking sheet that is forever no-stick if you treat it right, but if you don’t have one, line your tray with foil or parchment first.
- Then bake for about 25-30 minutes or until the vegetables are just soft enough to pierce with a fork easily. Serve hot.
Leftovers? No problem!
Just store any leftovers you have in the fridge in a tightly sealed container for up to 3 days. Reheat in the microwave.
More Ways To Use Roasted Peppers and Zucchini
- Sometimes I use the roasted red peppers and zucchini leftovers on a sandwich or toss them in a salad. You can even chop them up finer and use them in soups or pastas!
- Add them to a sandwich or make them the sandwich. Delicious between some toasted sourdough!
- Toss them into a salad. They go great in this pesto and orzo salad or mixed up in a simple quinoa salad.
- Chop the roasted zucchini and peppers into smaller pieces and add to a vegetable or chicken soup.
- Or as a hearty addition to just about any pasta recipe.
Simple Italian Roasted Peppers & Zucchini
Ingredients
- 2 lb zucchini (about 4)
- 1 ½ lb bell peppers (about 4)
- 3 tbsp olive oil
- 1 ¼ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
- Preheat your oven to 400°F.
- Slice the zucchini into 1/2" rounds and chop the peppers into 1" slices being sure to remove and discard the stems, seeds and white ribbing inside.
- Add the zucchini and peppers to a large bowl along with the olive oil, garlic powder, salt, pepper and Italian seasoning. Mix well to coat the vegetables.
- Pour the seasoned vegetables out onto a ceramic baking sheet or a lined aluminum baking sheet and bake for 25-30 minutes or until the vegetables are tender enough to pierce with a fork. Remove from the oven and serve hot.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
