Roasted Zucchini, Tomatoes and Peppers
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.
Servings: 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
- 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.
