From mid-summer to early fall, depending on where you live, farmers' markets hold a bounty of fresh vegetables. They're scrumptious raw, in salads, and a myriad of main dishes. Especially when the cooler days of fall make you think of something hot for dinner, roasted peppers, zucchini, and other seasonal vegetables fit the bill. So simple, and so delicious.
This versatile roasted pepper and vegetable recipe makes a great side dish for almost any meal. You can use any number of seasonal vegetables, herbs, and spices. The secret is a hot oven, which helps caramelize the edges of the peppers, and gives the roasted vegetables a deep rich flavor.
"Roasted vegetables are a quick, easy, healthy main or side dish. Once you start roasting vegetables you’ll likely never go back to steaming or sautéing. Roasting really concentrates the flavor of vegetables and has the added bonus of an easy one-pan clean-up." —Joan Velush
Ingredients
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1 large red bell pepper, seeded and cut in eighths
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1 large green bell pepper, seeded and cut in eighths
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1 large orange or yellow bell pepper, seeded and cut in eighths
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2 small summer squash, cut into thick crosswise pieces
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2 medium zucchini, cut into thick crosswise pieces
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1 medium onion, cut into eighths
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Fine salt, to taste
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Freshly ground pepper, to taste
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2 sprigs fresh thyme, leaves picked, more for garnish
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1/4 cup olive oil
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1 to 2 medium garlic cloves, minced
Steps to Make It
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 450 F. Add the peppers, squash, zucchini, onion, salt, pepper, vinegar, and thyme leaves to a large glass or ceramic baking dish. Add the olive oil and toss to coat.
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Roast for 15 minutes. Remove the pan from the oven, add the garlic, and toss to distribute evenly.
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Continue roasting until the vegetables are tender and the edges are brown, about 15 minutes longer. Adjust the seasonings, garnish with more thyme, if desired, and serve.
Tips
- If you want a simple, all-veggie meal, serve up a bigger portion of roasted vegetables with toasty garlic bread and a dry white wine like sauvignon blanc, pinot grigio, or a dry Orvieto.
- Roasted vegetables make a rich contrast to light fish, like grilled flounder or sole.
- Serve with a slice of lemon and crusty French bread.
- A dry white also is the best complement with this meal.
- If it's red meat you want, go all-in with grilled rib-eye or filet mignon. The rich flavors of the roasted vegetables and steak are superb partners.
- Serve with wild rice pilaf or cheese-garlic rice and crusty bread.
- A big, full-flavored red wine like cabernet sauvignon, malbec, or merlot makes the most of this menu.
Recipe Variation
- Serving roasted vegetables as a side dish is not the only way you can use them. Make a roasted veggie omelet with cheddar or Monterey Jack cheese or add these hot morsels of goodness to your favorite polenta or risotto recipe for a one-dish meal on a chilly night. Serve with a big red wine and artisan bread.
Nutrition Facts (per serving) | |
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99 | Calories |
7g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 99 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 76mg | 3% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 2g | |
Vitamin C 88mg | 439% |
Calcium 34mg | 3% |
Iron 1mg | 4% |
Potassium 349mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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