Perfectly seasoned Roasted Zucchini and Peppers are an easy side dish to enjoy all year long. A mix of dried seasonings and fresh herbs make for crave worthy, never boring, veggies! Use the leftovers to make an incredible Roasted Vegetable Quiche.

Roasted zucchini and peppers topped with fresh herbs, on a white serving platter.

Table of Contents

Easy, Versatile Roasted Zucchini and Peppers

For a recipe as simple as Roasted Zucchini and Peppers, it was tough to get this one exactly right! Zucchini is notorious for turning soggy, and my first attempts, while delicious, were also disappointingly limp. To combat this, I cranked the heat up and cut the zucchini into large enough chunks for the outside to brown before the inside got mushy.

The result was browned, caramelized zucchini and peppers that were just starting to blacken on the edges. In the summer, I love to finish this dish with fresh herbs, but in winter time, dried herbs and a squeeze of lemon will do the trick.

This side dish is endlessly adaptable and pairs well with almost everything. Try it with our Italian Dressing Chicken, Poached Tilapia, or Mediterranean Pork Tenderloin, or pair it with a Portobello Mushroom Sandwich for a fantastic vegetarian dinner.

Courtney

Key Ingredients + Substitutions

Zucchinis, bell peppers, fresh dill, fresh oregano, olive oil, and seasonings on a wooden cutting board.

Bell peppers– Use any bell pepper you like here. I prefer orange, red, or yellow, but green can also work. You can even use mini peppers, just cut them in half lengthwise.
Zucchini– Feel free to substitute yellow squash for one or both zucchinis if you prefer.
Oregano– Fresh oregano adds incredible flavor to these summer veggies. If you don’t have fresh herbs, substitute half the amount of dried.
Seasonings– A blend of salt, pepper, garlic, and onion powder ensures there’s nothing about these veggies that’ll be boring.
Fresh herbs– In the summer, I love to finish this dish with fresh basil, mint, or dill!

How to Roast Zucchini and Peppers

Zucchini and peppers in a bowl with olive oil, herbs, and seasonings.

Step 1: Season the vegetables. In a bowl, toss the bell peppers and zucchini with the olive oil, oregano, salt, garlic powder, onion powder, and black pepper.

Zucchini, summer squash, and peppers on a baking sheet.

Step 2: Roast. Spread the veggies over the hot pan and roast for 9 minutes, then toss and roast another 7-9 minutes, or until zucchini is tender.

Baked zucchini and peppers with fresh dill on a serving dish.

Step 3: Add herbs and serve. Sprinkle the veggies with fresh dill, toss, and serve. The veggies are good hot or at room temperature!

Leftovers and Storage Instructions

Leftover roasted veggies should be stored in a sealed container in the fridge. They’ll keep for about 5 days.
I love to add the leftovers to pasta, like in our Roasted Vegetable Pasta, put them on a sandwich, or have them with scrambled eggs for breakfast!
Please note: This dish should be seasoned right before it goes in the oven so the zucchini doesn’t get soggy! I don’t recommend seasoning the vegetables in advance.

Wooden spoon scooping up roasted zucchini and peppers.

Recipe Tips & Variations

Preheat the baking sheet in the oven to give the browning process a head start.
Try different veggies. Cherry tomatoes, onion and summer squash are all great choices. Avoid veggies that take longer to roast, like carrots or sweet potatoes.
Substitute dried herbs. Use half the amount of fresh.
Use different herbs. Finish your baked zucchini and peppers with fresh basil or mint for a different, equally delicious flavor.
Slice the zucchini in thick 3/4 inch half moons or quarters (depending on how big your zucchini is) to make sure they don’t get mushy!
Add cheese. This dish would be lovely with some feta or goat cheese crumbles, similar to our Grilled Balsamic Veggies.

More Easy Veggie Side Dishes

Join Our Community

Sign up for the NeighborFood email community to get recipes in your inbox ad free and access exclusive content from us! You can also follow us on Instagram and Pinterest. Made our recipe? Leave us a star rating or comment below!