Roasted Peppers and Zucchini

1. 1

   Preheat oven and prepare vegetables.

   • Preheat your oven to 400°F (200°C).
   • Wash and chop the zucchini and bell pepper into uniform 1-inch pieces.
   • Bring a medium pot of water to a rolling boil.
2. 2

   Blanch the vegetables to reduce potassium.

   Carefully add the chopped zucchini and bell peppers to the boiling water. Blanch for 2-3 minutes. This step is important for a kidney-friendly diet as it helps lower the potassium content.

   TIPDo not over-boil the vegetables; they should still be crisp.
3. 3

   Drain and season the vegetables.

   • Drain the blanched vegetables thoroughly in a colander.
   • Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
   • In a large bowl, toss the dry vegetables with olive oil, dried oregano, salt, and black pepper until evenly coated.

   TIPEnsuring the vegetables are very dry helps them roast and caramelize instead of steam in the oven.
4. 4

   Roast the vegetables until tender.

   Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until they are tender and have light brown, caramelized edges.

   TIPDon't overcrowd the pan, as this will cause the vegetables to steam. Use two pans if necessary.
5. 5

   Serve immediately.

   Remove the vegetables from the oven and serve hot as a delicious side dish.

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