Roasted zucchini and peppers are tossed in olive oil and savory seasoning then cooked to perfection in the oven. All you need is five minutes of prep to get these nutritious and flavorful veggies started.
Recipe summary
Flavor/texture: Tender roasted veggies are tossed in mild, savory herbs and garlic.
It's vegan: Easy to please a variety of guests, this recipe is vegan and gluten-free.
Serves: 5 people
Similar to: Oven Roasted Zucchini, Mexican Roasted Vegetables, and Roasted Zucchini and Broccoli
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Ingredients and substitutions
- Vegetables - You'll need about two medium zucchini, thick sliced, and two bell pepper, any color, also thick sliced. Zucchini can be substituted with yellow summer squash if desired.
- Olive oil - Can be substituted with any neutral cooking oil.
- Seasoning - Salt, garlic powder, thyme, and pepper add a mild, savory flavor to your vegetables. Thyme can be substituted with oregano, basil, rosemary, or an Italian seasoning blend.
How to make roasted zucchini and peppers
- Add sliced veggies to a large bowl.
- Top with oil and seasoning. Toss until coated.
- Pour out onto a lined half baking sheet and spread into a single layer.
- Bake until vegetables are tender and cooked to your liking.
Tips and tricks
Slice into thick pieces - Zucchini is a quick cooking vegetable. Slice it into thick, ½ inch pieces to ensure it cooks at about the same rate as your bell pepper.
Don't want soggy zucchini? Reduce the baking time - Zucchini turns out soggy from overcooking. If your zucchini is always turning out soggy, slice it into thicker pieces and reduce the baking time.
Variations: Replace the seasoning with your favorite blend, like taco seasoning, Cajun seasoning, or your favorite minced garden herbs.
Frequently asked questions
Overcooking causes zucchini to turn out soggy. It's a high water content vegetable that's made of about 95% water. Unless you're dehydrating it, your zucchini is never going to turn out crispy or crunchy.
Keep an eye on your zucchini and don't cook it as long as you normally would. Slice your zucchini into thick, half inch slices. Thicker slices take longer to cook than thin slices or cubes. Pat your zucchini dry before adding oil and seasoning to remove as much excess moisture as possible.
📖 Recipe
Roasted Zucchini and Peppers
Ingredients
- 2 medium zucchini
- 2 bell peppers, any color
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper, or lightly spray with cooking spray, and set aside.
- Slice zucchini into thick, ½ inch slices and pat dry with a paper towel on both sides. Slice bell peppers into slightly smaller slices.
- Add vegetables to a large bowl. Drizzle with olive oil, then add salt, garlic powder, thyme, and pepper. Toss until vegetables are evenly coated.
- Spread into an even layer on prepared baking sheet. Bake for about 16-18 minutes, or until lightly browned and cooked through to your liking. Optionally, broil for 1-2 minutes to add color to your vegetables (watch carefully and do not walk away while broiling).
Recommended Equipment
Notes
- To prevent soggy zucchini - take care not to overcook. Slice zucchini into thick slices, and pat dry with a paper towel before tossing in spices.
- Storage: Leftover roasted veggies will keep for 3-4 days in a tightly sealed container in the refrigerator, but will get softer as they're reheated.
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