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!
- 30 Jun 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
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:
Instructions:
- Preheat your oven to 400°F (200°C).
- 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.
- In a large mixing bowl, combine olive oil, salt, black pepper, and garlic powder. Whisk until well mixed.
- 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.
- 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.
- While vegetables roast, zest the lemon and set the zest aside. Cut the lemon in half and remove any seeds.
- 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.
- 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 Size | 140 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 1.75g | 1% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 3.38g | 9% |
| Sugar 5g | 5% |
| Fat | |
| Fat 14g | 16% |
| Saturated 1.98g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 9mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.72mg | 4% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 90mg | 104% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 44mg | 3% |
| Potassium, K 280mg | 8% |
| Selenium, Se 0.86ug | 2% |
| Sodium, Na 1750mg | 116% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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