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
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
- 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
Olga, I made this today with some oregano and poultry seasoning and we had it with crispy wings and a small salad..it was soooo good. Nothing was left over. The tomatoes esp were my fav. I didnt think roasted tomatoes tasted so goood.....yumm. Def making this again.
Thank you for taking the time to write, Smitha. I'm so glad you enjoyed this recipe.
hello olgak7 Too late for this year but could this be water bath canned next season ?
I've never tried it, George. I don't know if it will work. I usually only make this as a side dish.
This roasted vegie combo looks great and should go well with some Italian Sausages, grilled or baked. Thanks for helping me use up exactly what's in my fridge. To each his own but I think I'll cut the oil in half, at least.
I live in the south of France. This looks very like ratatouille to me, minus the aubergines (aka eggplant, which we had yesterday with a curry). I added some olives (black, but piquant green ones would probably be fine) and served it with cheesy rice and a relish composed of yesterday's leftover curry. It was good. The seal of approval came from Himself (a genuine french person) who said 'yup, do it again'.
Maybe now I won't be so stuck on aubergines 🙂
Delicious. I needed to use up a piece of a zucchini, part of a red pepper and had a number of tomatoes. I had a small onion and, of course, garlic. It was yummy and now I may buy the vegetables to make it.
Isn't it a great feeling when you use up some random things that are in your kitchen? I love it:). Thanks for taking the time to comment, Amy.
This was exactly what I needed this week thanks. I added in one small eggplant as well. Better yet, SO hot today I had no desire to cook so leftovers went into blender for a very tasty cold veggie soup.
I'm so glad you enjoyed it, Jenn. How smart to make it into a soup.
What about some grated parmesan cheese on top, when it comes out of the oven? Ever tried that?
You can absolutely add Parmesan cheese if you'd like, Diane. I've tried it many times before and it taste great, although I usually leave it plain:).
This was great! My husband said this was the best veggie medley that he has had. I used dried herbs de provence.
Thanks for taking the time to write, Lorraine. I love to get feedback.
Wonderful recipe! Thank you! I added paprika and sprinkled it with panko crumbs for some extra crunch. A great way to round out a meal.
That's great, Megan! Great additions too:).
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.
I'm so glad you enjoyed it, Lucy. Thanks for taking the time to write.
Made this today, and it was very good! Thank you for your recipes
Thank you, Olga!
Made it today, very tasty just like your other vegetable bake keep going with veggie recipes I love them.
That's awesome, Alyona! Glad you like it:).
Hi Olga,
Looks delicious. Does it work with "winter" tomatoes? Did you peel the tomatoes?
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.
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:)
I absolutely agree! I love any roasted veggies:).
Wow.. I love the colors of this one! Pops out of the screen 😀 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!
Thank you, Julia:). It has been on sale at my local stores too, so we've been enjoying zucchini in many ways.