Roasted Peppers and Zucchini Make a Seasonal Feast

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 06/21/23
Tested by Joan Velush
Roasted red peppers and zucchini in white bowls

The Spruce Eats

Prep: 20 mins
Cook: 30 mins
Infusing Time: 30 mins
Total: 80 mins
Servings: 8 servings
Yield: 8 cups

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

Roasted Peppers and Zucchini/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 large red bell pepper, seeded and cut in eighths

  • 1 large green bell pepper, seeded and cut in eighths

  • 1 large orange or yellow bell pepper, seeded and cut in eighths

  • 2 small summer squash, cut into thick crosswise pieces

  • 2 medium zucchini, cut into thick crosswise pieces

  • 1 medium onion, cut into eighths

  • Fine salt, to taste

  • Freshly ground pepper, to taste

  • 1 tablespoon rice or sherry vinegar

  • 2 sprigs fresh thyme, leaves picked, more for garnish

  • 1/4 cup olive oil

  • 1 to 2 medium garlic cloves, minced

Steps to Make It

  1. Gather the ingredients.

    Ingredients for roasted peppers and seasonal vegetables gathered

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  2. 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.

    Vegetables in glass casserole baking dish, ready for roasting

    The Spruce Eats

  3. Roast for 15 minutes. Remove the pan from the oven, add the garlic, and toss to distribute evenly.

    Wooden spoon tossing partially roasted vegetables in baking dish

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  4. 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.

    Roasted bell peppers and zucchini in a glass casserole dish

    The Spruce Eats

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)
99 Calories
7g Fat
9g Carbs
2g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)