Roasted zucchini and bell pepper
Roasted zucchini and bell pepper is a simple and nutritious side dish featuring fresh vegetables coated in olive oil and seasonings, then roasted to perfection. Finished with a squeeze of lemon juice, it offers a bright and flavorful complement to any meal.
Cook time 25 min
Prep time 15 min
Ingredients:
2 squash1 onion
2 red peppers
1/4 cup olive oil
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 lemon
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.
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.
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.
Roasted zucchini and bell pepper FAQ:
Roast the vegetables at 400°F (200°C) for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
The vegetables are done when they are tender and have a slight caramelization on the edges. A fork should easily pierce through the zucchini and bell peppers.
Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
You can use vegetable oil, avocado oil, or melted butter as substitutes for olive oil. Each will slightly alter the flavor but will work well.
A large baking sheet (around 18x13 inches) is recommended to allow the vegetables to roast evenly. If necessary, use two sheets to avoid overcrowding.
Cooking 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.
Nutrition Facts
4 ServingsCalories 50kcal
Protein 1.75g
Carbohydrates 12g
Fiber 3.38g
Sugar 5g
Fat 14g
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