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 mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish, Vegetables
Cuisine: American
Servings: 4 servings
Calories: 147kcal
- 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
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
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