Roasted Zucchini, Tomatoes and Peppers

Roasted Zucchini, Tomatoes and Peppers-1-6 My husband was absolutely shocked when I told him I was going to blog about this recipe. Why? Because it’s so good and I make it so often! You would assume that with more than 350 recipes posted here, I would have already shared all our family favorites at least, but alas, the wealth of recipes just doesn’t dwindle:). (Which is a relief, for a food blogger, a least!)

Zucchini, peppers, tomatoes, onions and garlic are a classic combination and for good reason. The prep works takes only 5-10 minutes and then you’ve got yourself a wonderful side dish, or a light lunch. You can roast the vegetables in the oven for a hands free cooking approach, or cook it in a deep skillet. I have done an equal amount of both. Whenever I prepare this flavorful concoction, I make sure to make a large amount, since I LOVE the leftovers too. It’s one of my favorites to take with me to work for a midnight snack:). 

Ingredients:

3 medium zucchini, sliced into 1/2 inch circles, or half circles

4-5 tomatoes, seeded and chopped into 1 inch pieces

1 large bell pepper, cut into 1/4 – 1/2 inch strips

1 large onion, sliced into half circles

6 garlic cloves, sliced or minced

salt, pepper

1/4 cup olive oil

dry herbs, optional

juice of 1/2 lemon, optional

1 Tablespoon fresh parsley and/or basil, minced

Instructions:

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Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.

Prep the vegetables.

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Toss all the vegetables with the olive oil.

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Season with salt and pepper. I also like to add some dry herbs as well. Here I’m using a mixture of dry herbs that I bought at Whole Foods. You can use whichever dry herb combination that you like.

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Spread the vegetables on the two prepared baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.

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Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs. This is a dish that can be served hot or cold.

You can also prepare this dish in a large, deep skillet.

Heat the oil in the skillet, add the onions, season with salt and pepper and cook for about 5 minutes until they are softened. Add the peppers and garlic, season with salt and pepper. Cook for 3-5 minutes more. Add the zucchini and tomatoes last, since they cook the fastest, also seasoning with salt and pepper and lastly add the fresh herbs. If your tomatoes aren’t very acidic, you may wish to add some freshly squeezed lemon juice.

I know I specify that this recipe yields 4 servings. If you’re anything like my husband and I, it’s only enough for 2:).

Roasted Zucchini, Tomatoes and Peppers-1-6

Roasted Zucchini, Tomatoes and Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 3 medium zucchini, sliced into ½ inch circles, or half circles
  • 4-5 tomatoes, seeded and chopped into 1 inch pieces
  • 1 large bell pepper, cut into ¼ - ½ inch strips
  • 1 large onion, sliced into half circles
  • 6 garlic cloves, sliced or minced
  • salt, pepper
  • ¼ cup olive oil
  • dry herbs, optional
  • juice of ½ a lemon, optional
  • 1 Tablespoon fresh parsley and/or basil, minced
Instructions
  1. Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.
  2. Prep the vegetables. Toss all the vegetables with the olive oil. Season with salt and pepper.
  3. Spread the vegetables on the two prepared baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.
  4. Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs. This is a dish that can be served hot or cold.
Notes
You can also prepare this dish in a large, deep skillet.

Heat the oil in the skillet, add the onions, season with salt and pepper and cook for about 5 minutes until they are softened. Add the peppers and garlic, season with salt and pepper. Cook for 3-5 minutes more. Add the zucchini and tomatoes last, since they cook the fastest, also seasoning with salt and pepper and lastly add the fresh herbs. If your tomatoes aren't very acidic, you may wish to add some freshly squeezed lemon juice.

 
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Comments

  1. Julia says

    Wow.. I love the colors of this one! Pops out of the screen :D I’ve been looking for zucchini recipes recently since I see them on sale at my store these days.. will be trying this one for sure! Thanks, Olga!

  2. says

    Hi Olga,
    Saving this recipe for when we have ripe zucchini in the summer. Roasted zucchini has such great flavor I don’t even miss the meat.
    Love the direction your blog is going:)

    • says

      It’s hard for me to answer that question, Diane, since I live in Flroida and our growing seasons are different here. I didn’t peel the tomatoes, but I don’t mind having a little tomato skin. If you want to peel the tomatoes, just scald them in boiling water for about a minute and then place them in ice water; they will peel very easily.

  3. Alyona says

    Made it today, very tasty just like your other vegetable bake keep going with veggie recipes I love them.

  4. Lucy says

    Made this today for my family and they loved it.
    It looked lovely with all the colours and was absolutely delicious to eat. I will definitely be making it again so thank-you for the recipe.

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