Roasted Zucchini and Peppers
Simple roasted zucchini and red peppers tossed with olive oil and everyday herbs. A colorful, healthy, budget friendly sheet pan side dish ready in about 30 minutes.
Servings: 4
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
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.
Video
Notes
Cut vegetables into similar size pieces for even cooking.
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.
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
Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 592mg | Potassium: 399mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2070IU | Vitamin C: 94mg | Calcium: 29mg | Iron: 1mg
