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–+ servings
Roasted Zucchini & Bell Peppers

Roasted Zucchini & Bell Peppers: A Colorful, Healthy Delight

This roasted zucchini & bell peppers recipe brings a burst of fresh flavors and vibrant colors to your table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 side dishes
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini Adds tenderness and a mild flavor.
  • 2 medium Bell Peppers Use any color based on preference.
For the Seasoning
  • 2 tablespoons Olive Oil Essential for roasting.
  • 1 teaspoon Garlic Powder Adds savory depth.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Slice medium-sized zucchinis and chop bell peppers into even-sized pieces.
  3. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss to coat.
  4. Transfer seasoned vegetables onto a baking sheet in a single layer.
  5. Roast in the oven for 20 to 25 minutes, stirring halfway through.
  6. Remove from the oven, let cool slightly, and serve warm.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 2400IUVitamin C: 90mgCalcium: 80mgIron: 1mg

Notes

Cut zucchini and bell peppers into even pieces for even cooking. Adjust seasoning and consider adding herbs for extra flavor.

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