Roasted Zucchini, Peppers and Tomatoes

A simple and flavorful roasted vegetable side dish made with zucchini, peppers, tomatoes, onions, and garlic. Quick to prep and easy to make, this dish is perfect for a healthy lunch or dinner.

When it comes to simple, healthy, and delicious side dishes, it’s hard to beat roasted zucchini, peppers, and tomatoes. Zucchini, peppers, tomatoes, onions, and garlic are a classic combination for a reason. Not only do they taste incredible together, but they also come together with very little effort. The prep time is only about 5 to 10 minutes, and then you can sit back and relax while they roast in the oven, allowing the natural flavors to develop and meld together beautifully.

This recipe is as easy as it gets, and you have two great options for cooking. If you prefer a hands-off approach, just toss the vegetables on a baking sheet, pop them in the oven, and let them roast to perfection. If you're more of a stovetop person, a deep skillet will do just as well for sautéing. Either method works wonderfully, and I honestly do both depending on what I’m in the mood for.

The sweetness of the roasted peppers, the juiciness of the tomatoes, and the earthiness of the zucchini all come together with just a touch of olive oil, salt, and pepper to enhance their natural flavors. Roasting the vegetables caramelizes them just enough to bring out their sweetness, while the garlic and onions provide savory depth. Whether you serve this as a side dish with a main course or enjoy it on its own for a light lunch, it's always a winner.

One of the best parts about this dish is that it makes for fantastic leftovers. I love making a big batch so I can enjoy it the next day, either on its own, tossed with pasta, or even stirred into a grain like quinoa or couscous. It’s incredibly versatile, and you can easily use whatever vegetables you have on hand. The combination of zucchini, peppers, and tomatoes is always a crowd-pleaser, but you can add other veggies like eggplant, mushrooms, or carrots for an extra flavor boost.

This is the kind of dish that lets the ingredients shine with minimal fuss. So, whether you're in need of a quick side for a weeknight dinner or a light lunch to enjoy on a warm day, roasted zucchini, peppers, and tomatoes will never disappoint.

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 lemon, optional

1 Tablespoon fresh parsley and/or basil, minced

How To Make Roasted Zucchini, Peppers and Tomatoes

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

Prep the vegetables.

Toss all the vegetables with the olive oil.

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.

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.

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

Olga Klyuchits

A simple and flavorful roasted vegetable side dish made with zucchini, peppers, tomatoes, onions, and garlic. Quick to prep and easy to make, this dish is perfect for a healthy lunch or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Sides

Servings 4

Ingredients

  

1x2x3x

• ▢ 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

 

• Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.
• Prep the vegetables. Toss all the vegetables with the olive oil. Season with salt and pepper.
• 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.
• 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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