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–+ servings
Roasted Zucchini & Bell Peppers

Roasted Zucchini & Bell Peppers: A Vibrant, Healthy Delight

This Roasted Zucchini & Bell Peppers recipe transforms ordinary vegetables into a colorful, healthy side dish that's satisfying and packed with flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Sides
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini Provides tender texture and mild flavor
  • 2 Bell Peppers Choose any color based on preference
For Roasting
  • 3 tablespoons Olive Oil Substitute with avocado oil if desired
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as an alternative
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Use freshly cracked pepper for added depth

Equipment

  • Baking sheet
  • parchment paper
  • Mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice the zucchinis into even rounds and chop the bell peppers into bite-sized pieces.
  3. Drizzle olive oil over the vegetables and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  5. Roast in the oven for 20 to 25 minutes, stirring halfway through for even cooking.
  6. Remove from the oven and let cool briefly before serving warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 120mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. They can be reheated in the oven for optimal texture.

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