Simple Roasted Vegetables with Onion
This easy and vibrant roasted vegetable dish brings out the natural sweetness of bell peppers, zucchini, and red onion, making it a perfect fiber-rich side for any meal.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Wash and prepare the vegetables: Trim the ends off the zucchini and cut it into 1-inch thick half-moons or chunks. Core and deseed the bell peppers, then cut them into 1-inch pieces. Peel the red onion and cut it into 1-inch wedges, separating the layers slightly.
In a large mixing bowl, combine the chopped red onion, bell peppers, and zucchini. Drizzle generously with olive oil, then sprinkle with dried oregano, garlic powder, salt, and freshly ground black pepper. Toss thoroughly until all vegetables are evenly coated with the oil and seasonings.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow for proper roasting and browning rather than steaming.
Roast for 25-30 minutes, flipping the vegetables halfway through (around 12-15 minutes), until they are tender-crisp and slightly caramelized and charred at the edges.
Remove from the oven. If desired, squeeze fresh lemon juice over the roasted vegetables and sprinkle with fresh chopped parsley before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: For the best results, ensure vegetables are in a single layer with space between them. Overcrowding traps moisture and steams the vegetables instead of roasting them, leading to a soggy texture.
- 2Cut Evenly: Chop all vegetables into roughly the same size pieces to ensure they cook evenly and are done at the same time. This prevents some pieces from being undercooked while others burn.
- 3High Heat is Key: Roasting at 400°F (200°C) is crucial for achieving that desirable tender interior and slightly crispy, caramelized exterior. Lower temperatures will result in softer, less flavorful vegetables.
- 4Experiment with Herbs: While oregano is a classic choice, feel free to try other dried herbs like thyme, rosemary, or an Italian seasoning blend for different flavor profiles. Fresh herbs can be added at the end of cooking.
Adapt it for your goals.
Root Vegetable Medley
Replace some of the bell peppers or zucchini with diced carrots, parsnips, or sweet potatoes for a heartier, earthier roast. Adjust cooking time slightly for denser root vegetables.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes or a dash of cayenne pepper to the seasoning mix before roasting for a subtle, warming heat that complements the sweet vegetables.
Mediterranean TwistMediterranean Twist
Incorporate cherry tomatoes (add halfway through roasting to prevent burning) and crumbled feta cheese or a drizzle of balsamic glaze after roasting for a Mediterranean-inspired dish.
Why this is on our healthy list.
Rich in Fiber
Zucchini, bell peppers, and onions are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps maintain a feeling of fullness.
Antioxidant Powerhouse
Bell peppers, especially red and yellow varieties, are packed with Vitamin C and other powerful antioxidants that help protect cells from damage caused by free radicals.
Low Calorie & Nutrient Dense
This dish is naturally low in calories but high in essential vitamins and minerals, making it a healthy and satisfying addition to any meal without adding excessive calories.
Frequently asked questions
A: Absolutely! This recipe is highly adaptable. Broccoli florets, cauliflower, asparagus, Brussels sprouts, or even mushrooms work wonderfully. Just be mindful that denser vegetables might require a slightly longer roasting time, while softer ones might need less.
