Roasted Peppers and Zucchini

Name: Roasted Peppers and Zucchini
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 pcs bell pepper (large, mixed colors, seeded and cut into 1-inch chunks); 2 pcs zucchini (medium, halved lengthwise and sliced into 1/2-inch half-moons); 1 pcs red onion (small, cut into 1/2-inch wedges); 4 pcs garlic (cloves, smashed and roughly chopped); 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp balsamic vinegar; 2 tbsp fresh basil (torn, for garnish)

RATING

0.0/5

TASTE SCORE

7/10

A vibrant, no-fuss side dish where sweet bell peppers and tender zucchini caramelize beautifully in a hot oven. Tossed with garlic, olive oil, and dried Italian herbs, the edges turn golden and crispy while the insides stay juicy. Ready in under 30 minutes and perfect alongside grilled chicken, pasta, or crusty bread.

PREP

10m

COOK

SERVES

1 CUP

116 cal

SERVINGS

METHOD · 5 STEPS

prep
Preheat the oven and prep the sheet pan.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).
2.Line a large rimmed baking sheet with parchment paper.
TIPA high oven temperature is key — it caramelizes the vegetables without steaming them.
prep
Cut the vegetables into even pieces.
1.Core and seed 2 bell peppers, then cut into 1-inch chunks.
2.Trim the ends off 2 zucchini, halve lengthwise, and slice into 1/2-inch thick half-moons.
3.Cut 1 small red onion in half, then slice each half into 1/2-inch wedges.
4.Smash 4 garlic cloves and roughly chop.
TIPKeeping all pieces roughly the same size ensures they finish cooking at the same time.
mix
Toss everything with olive oil and seasonings.
1.Place all cut vegetables and garlic into a large mixing bowl.
2.Drizzle with 2 tbsp olive oil and toss until every piece is coated.
3.Sprinkle 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp salt, and 1 pinch black pepper over the vegetables. Toss again to distribute evenly.
TIPUse your hands to toss — you'll coat every surface more evenly than with a spoon.
roast · ~25 min
Spread on the baking sheet and roast.
1.Spread the seasoned vegetables in a single layer on the lined baking sheet. Avoid overcrowding — use two sheets if needed.
2.Roast for 15 minutes at 425°F (220°C).
3.Remove from oven, stir gently with a spatula, then return to the oven for another 10 minutes until the edges are golden and the zucchini is tender.
TIPStirring halfway through helps the vegetables caramelize evenly on all sides.
garnish
Finish with balsamic and fresh basil.
1.Transfer the hot vegetables to a serving platter.
2.Drizzle 1 tbsp balsamic vinegar over the top while the vegetables are still warm.
3.Scatter 2 tbsp torn fresh basil leaves over the dish and serve immediately.
TIPThe warm vegetables absorb the balsamic's sweetness better when drizzled right out of the oven.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut vegetables into uniform 1-inch pieces to ensure even roasting.
2
Spread vegetables in a single layer; overcrowding traps steam and prevents browning.
3
Toss garlic cloves with the vegetables whole or roughly chopped to prevent burning.
4
Use a heavy-duty rimmed baking sheet for better heat conduction and caramelization.
5
Add balsamic vinegar immediately after roasting while vegetables are still hot for best absorption.
6
Leftovers keep well in the fridge for up to 3 days; reheat in a skillet to restore crispness.

RECIPE VARIATIONS