Simple Italian Roasted Peppers & Zucchini
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.
Servings: 6 servings
Calories: 119kcal
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.
Notes
Storage:
Store leftovers in a tightly sealed container in the fridge for up to 3 days and reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 211mg | Potassium: 643mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3860IU | Vitamin C: 172mg | Calcium: 40mg | Iron: 1mg