Roasted Bell Peppers and Zucchini

With the end of the summer season coming soon, I am trying to squeeze out the best of summer in these last few weeks. This is a great time to buy vegetables like zucchini and bell peppers, because there is an abundance of these in the markets right now at great prices.

So the other day I made this as a dinner. It makes a great side dish too, but I also like it as a healthy dinner option.


Oven Roasted Bell Peppers and Zucchini 



I just love how good my kitchen smells when they are roasting and I can just let them cook for a while.



They are so simple to make and  you can prepare some of the vegetables ahead of time. I used baby potatoes, but you can use russet or red potatoes too.

They are such a colorful and savory dish with the sweetness of the bell peppers. Really good any time of year.




Roasted Peppers and Zucchini
Prep time
Cook time
Total time
A tasty and inexpensive side dish. Great in late summer when zucchini and peppers are priced-well. A nice savory and smokey vegetarian dish that is great as a meal too!
Recipe type: Side Dish, Vegetables
Serves: 4 servings
  • 2 bell peppers - any color
  • 12 baby potatoes
  • 2 zucchini
  • 3 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  1. Rinse peppers in cold water
  2. Cut stems, core and seed membranes out of bell peppers and discard
  3. chop remaining peppers into bite-sized pieces
  4. wash, dry and cut potatoes
  5. wash and slice zucchini into ¼ inch slices
  6. Preheat oven to 425°.
  7. Place vegetables on a cookie sheet in a single layer
  8. drizzle with olive oil
  9. sprinkle with basil, alt and pepper
  10. bake 30-35 minutes


Your family will love these roasted vegetables. So easy to make and healthy too!For other great recipes with zucchini and bell peppers, check out these below:

Simple recipe for buttery zucchini breadSimple Homemade Zucchini Bread


 Roasted Zucchini Stacks

#VivaLaMorenaVegetable Chipotle Quesadillas

What is the last thing you made with zucchini?




  1. I love the stacks. We have bell peppers growing in our garden right now although no zucchini this year. That makes me sad! I love it. I think we get it through our CSA, though.

  2. Looks yummy! I love anything I can throw in the oven and not have to watch over 🙂

  3. Love this idea! I’m a huge zucchini fan and I cook with bell peppers more than most of my family enjoys but I just don’t care because I love them so much. I”ll have to try this next week when I make enchiladas. I think that last thing I made with zucchini was a taco zucchini boat recipe I adapted from Persnickity Plates on my food blog – so good too!

  4. Looks delicious. I love roast vegetables. I do tend to add too much salt to my potatoes but I love it that way!

    • I like a bit of salt on a lot of things too Maria. Roasted vegetables make a wonderful side dish or main dish to any meal.


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