Roasted Bell Peppers and Zucchini
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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. I would suggest making double, and then making this easy roasted vegetable soup.
So the other day I made this as a healthy dinner option. It makes a great side dish too, but I sometimes make it for dinner because it tastes great and I can feel good about it as a meatless dinner option.
I just love how good my kitchen smells when they are roasting and I can just let them cook for a while. You can change up the vegetables too.
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.
It’s also a great way to use fresh produce from the farmers market. I like to look at what is in season, as the dish becomes more economical if you can use produce that is at the height of its season.
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Oven Roasted Bell Peppers and Zucchini
Roasted Peppers and Zucchini
Ingredients
- 2 bell peppers - any color
- 12 baby potatoes
- 2 zucchini
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>3 tablespoons olive oil</span>
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Rinse peppers in cold water
- Cut stems, core and seed membranes out of bell peppers and discard
- chop remaining peppers into bite-sized pieces
- wash, dry and cut potatoes
- wash and slice zucchini into 1/4 inch slices
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>Preheat oven to 425°.</span>
- Place vegetables on a cookie sheet in a single layer
- drizzle with olive oil
- sprinkle with basil, alt and pepper
- bake 30-35 minutes
Nutrition
For other great recipes with zucchini and bell peppers, check out these below:
Simple Homemade Zucchini Bread
Vegetable Chipotle Quesadillas
What is the last thing you made with zucchini?
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.
How wonderful that you grow your own bell peppers Tamara! You are so lucky to have a garden!
Looks yummy! I love anything I can throw in the oven and not have to watch over 🙂
Thanks Ashely, me too! Love it when it practically cookis itself!
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!
Yay for zucchini fans! Those zucchini boats sound really good! Will have to try them! Thanks for stopping by.
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.