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This is one of those simple weeknight veggie sides that ends up on repeat. Sweet red peppers and tender zucchini roast with olive oil and everyday herbs until caramelized and flavorful. It is colorful, nourishing, inexpensive, and flexible enough to serve with whatever protein or grains you already have.
When life is full, I lean on basics like this. Ten minutes of prep. One sheet pan. You get a clean, vibrant side that supports strength, energy, and calm digestion.
I make this for meal prep, quick dinners after school pickup, and those nights when I want to feel good but do not want to think too hard.
Why you will love this
• Flavorful and simple
• Budget friendly
• Great for meal prep
• Gluten free and vegan
• Kid friendly and neutral
• Easy to pair with protein or grains
What you will need to make oven roasted zucchini and peppers
- 2 medium zucchini, chopped
- 2 red bell peppers, chopped
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
How to make red peppers and zucchini on a sheet pan in the oven
- Preheat your oven to 400 F (200 C).
- Add chopped zucchini and peppers to a bowl or directly onto a sheet pan.
- Season with salt, pepper, garlic powder, parsley, thyme, and oregano.
4. Drizzle with olive oil and toss to coat.
5. Spread the vegetables in an even layer on a parchment lined baking sheet.
6. Roast for 25 to 30 minutes, stirring once halfway, until tender and slightly caramelized.
7. Serve warm as a side, over grains, or with your favorite protein.
Recipe tips
- Cut vegetables into similar size pieces for even cooking
- Use convection to reduce cook time
- Do not overcrowd the pan or they will steam
- Add chili flakes or smoked paprika for more flavor
- A squeeze of lemon at the end brightens the dish
Storage
Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat in the air fryer or on a skillet to maintain texture.
Ways to serve
• With chicken or salmon
• Over quinoa or rice
• In a wrap with hummus
• With eggs for breakfast
• Tossed with pasta and feta
FAQ
Yes, you can use it instead of zucchini and cooking time will be the same.
You absolutely can. Add them at the end so they do not burn.
They probably steamed instead of roasted. Spread them out and do not overcrowd the pan. Use two pans if needed.
I wouldn’t. They could work, but will not caramelize the same.
Add chili flakes, Aleppo pepper, or a pinch of cayenne before roasting.Add chili flakes, hot sauce or Aleppo pepper.
More Simple Veggie Recipes
A personal note
Real food does not have to be dramatic. When I am lifting consistently and want to feel clean in my body, this is exactly what I make. It keeps my life simple and my energy steady.
Roasted Zucchini and Peppers
Ingredients
- 2 medium zucchini, chopped
- 2 red bell peppers, chopped
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Video
Instructions
- Preheat oven to 400 F (200 C).
- Place chopped zucchini and peppers in a bowl or directly on a sheet pan.
- Season with salt, pepper, garlic powder, parsley, thyme, and oregano.
- Drizzle with olive oil and toss to coat.
- Spread in an even layer on a parchment lined baking sheet.
- Roast for 25 to 30 minutes, stirring once halfway, until tender and lightly caramelized.
- Serve warm as a side, over grains, or with your favorite protein.
Notes
Do not overcrowd the pan or they will steam instead of roast.
Add chili flakes or smoked paprika for more flavor.
A squeeze of lemon before serving brightens the dish. Storage:
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the air fryer, oven, or a skillet. Reheat:
Air fry at 350 F for 3 to 4 minutes, or warm in a skillet until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
