Roasted zucchini and bell pepper

Enjoy this simple and delicious roasted zucchini and bell pepper recipe! Featuring fresh squash, zesty red peppers, and savory onions, all drizzled with olive oil and seasoned to perfection with garlic powder, salt, and black pepper, then finished with a squeeze of lemon for a refreshing kick. Perfect as a healthy side dish or a light vegetarian entree!

  • 13 Feb 2025
  • Cook time 25 min
  • Prep time 15 min
  • 4 Servings
  • 8 Ingredients

Roasted zucchini and bell pepper

Roasted zucchini and bell pepper is a delicious and healthy side dish that is easy to prepare and perfect for any meal. This recipe combines fresh vegetables with simple seasonings to create a flavorful and nutritious dish that can be enjoyed by everyone.

Ingredients:

2 squash
33g
1 onion
110g
2 red peppers
240g
1/4 cup olive oil
55g
1 tbsp salt
18g
1 tbsp black pepper
6g
1 tbsp garlic powder
10g
1 lemon
110g

Instructions:

1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare Vegetables:
- Wash the zucchini and red bell peppers thoroughly.
- Cut the zucchini into quarter-inch thick slices or half-moons.
- Slice the onion into thin wedges.
- Remove the seeds and core from the red bell peppers, and cut them into strips or bite-sized chunks.
3. Mix Seasonings:
- In a large mixing bowl, combine olive oil, salt, black pepper, and garlic powder. Whisk until well mixed.
4. Toss Vegetables:
- Add the zucchini, onion, and red bell pepper pieces to the bowl. Toss them gently to ensure all pieces are evenly coated with the seasoning mix.
5. Roast Vegetables:
- Spread the seasoned vegetables in a single layer on a baking sheet. If necessary, use two baking sheets to avoid overcrowding.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges. Stir the vegetables halfway through the cooking time to ensure even roasting.
6. Prepare Lemon:
- While vegetables roast, zest the lemon and set the zest aside. Cut the lemon in half and remove any seeds.
7. Finish and Serve:
- Once the vegetables are done roasting, remove them from the oven.
- Squeeze the fresh lemon juice over the hot vegetables.
- Sprinkle the lemon zest over the top for added flavor.
- Toss gently to coat the vegetables with the lemon juice and zest evenly.
8. Serve:
- Transfer the roasted vegetables to a serving platter. Serve them hot as a delicious and healthy side dish.

Tips:

- Ensure that the vegetables are cut into uniform pieces so they cook evenly.

- You can add other herbs like thyme, rosemary, or basil for additional flavor.

- Stir the vegetables halfway through the roasting time to ensure even cooking.

- For a touch of sweetness, add a drizzle of balsamic glaze before serving.

Roasted zucchini and bell pepper is not only flavorful but also packed with nutrients. This simple recipe is a great way to incorporate more vegetables into your diet. Enjoy it as a side dish or add it to your favorite meals for an extra boost of flavor and nutrition.

Nutrition Facts
Serving Size140 grams
Energy
Calories 50kcal2%
Protein
Protein 1.75g1%
Carbohydrates
Carbohydrates 12g3%
Fiber 3.38g9%
Sugar 5g5%
Fat
Fat 14g16%
Saturated 1.98g7%
Cholesterol 0.00mg-
Vitamins
Vitamin A 120ug13%
Choline 9mg2%
Vitamin B1 0.07mg6%
Vitamin B2 0.08mg6%
Vitamin B3 0.72mg4%
Vitamin B6 0.29mg17%
Vitamin B9 40ug10%
Vitamin B12 0.00ug0%
Vitamin C 90mg104%
Vitamin E 1.03mg7%
Vitamin K 6ug5%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.07mg8%
Iron, Fe 0.82mg7%
Magnesium, Mg 18mg4%
Phosphorus, P 44mg3%
Potassium, K 280mg8%
Selenium, Se 0.86ug2%
Sodium, Na 1750mg116%
Zinc, Zn 0.33mg3%
Water
Water 110g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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