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roasted-vegetables
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5 from 1 vote

Roasted Peppers and Zucchini

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish, Vegetables
Cuisine: American
Servings: 4 servings
Calories: 147kcal

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
  • ¼ 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 ¼ 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

Calories: 147kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 600mg | Potassium: 971mg | Fiber: 5g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 51mg | Calcium: 42mg | Iron: 2mg