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+ servings

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!
Course Side Dish, Vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Raquel Pineira


  • 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


  • 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