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.
Roasted zucchini and peppers is an easy vegan side dish to add to your next meal. It's filled with a mild, savory flavor from the addition of thyme and garlic powder, so it pairs well with just about any main course.
Thick sliced zucchini and bell pepper are tossed in olive oil and savory seasonings, then roasted in the oven until lightly browned and tender. It's an easy way to add more veggies to your meal!
Serve roasted zucchini and peppers with your next main course. They pair well with everything from burgers to roasted chicken.
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 prevent soggy zucchini
Zucchini is a high water content vegetable - it's made of about 95% water. Unless you're dehydrating it, your zucchini is never going to turn out crispy or crunchy. However, here are a few tips to help prevent soggy zucchini:
- After zucchini is sliced, it begins to 'sweat' as it sits. Before tossing in oil, give all of your zucchini slices a gentle pat with a paper towel (on both sides) to soak up that excess water.
- Squash cooks quickly, so make sure you're not accidentally overcooking it in the oven. Even when thick sliced, it should only need about 16-18 minutes in the oven.
- Slice your zucchini into thick, ½ inch slices. Thinner zucchini will cook faster.
- Slice your bell pepper into smaller pieces than your zucchini. Peppers are heartier than zucchini and will take longer to cook if they're the same size.
What to serve with roasted veggies
These roasted vegetables have a mild, savory flavor that pairs well with just about any main course. Here are a few ideas:
Roasted Zucchini and Peppers
- 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
- Preheat oven to 425 degrees Fahrenheit. 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).
- 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.
- 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.