Roasted Zucchini and Peppers

Zucchini and peppers are tossed with herbs and spices, then roasted at high heat until they're browned and caramelized. This easy side dish pairs well with almost everything!

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Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: 6

Calories: 65kcal

Ingredients

2 bell peppers (seeded and chopped into 2 inch chunks)
2 zucchini (in 3/4 inch half moons or quarters, depending on the size of your squash)
2 Tablespoons olive oil
1 Tablespoon chopped fresh oregano
1 teaspoon Kosher salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
1 Tablespoon chopped fresh dill, mint, or basil (for serving)
Squeeze of lemon (optional)

Instructions

Preheat the oven to 450 degrees. Place a sheet pan into the oven to preheat while you prep the vegetables.
In a bowl, toss the bell peppers and zucchini with the olive oil, oregano, salt, garlic powder, onion powder, and black pepper. Remove the pan from the oven and quickly spread the veggies over the hot pan, trying to get all the squash flesh-side down.
Roast for 9 minutes, then toss the veggies and roast another 7-9 minutes, or until the zucchini is soft. Top with fresh dill, and a squeeze of lemon, if desired. Serve.

Notes

These veggies are also great with fresh basil or mint.
Add feta cheese for a Mediterranean twist.
Substitute yellow squash for one or both of the zucchinis, if you prefer.
Store leftovers in the fridge for up to 5 days.

Equipment

Nordic Ware Aluminum Half Sheet Pans

Course Side Dish

Cuisine American, Mediterranean

Keyword roasted peppers and zucchini, roasted zucchini and peppers