Roasted Red Bell Pepper Zucchini Yellow Squash
Elevate your vegetable side dish game with this vibrant and healthy Roasted Red Bell Pepper, Zucchini, and Yellow Squash recipe! This gorgeous medley of colorful veggies is roasted to perfection, bringing out their natural sweetness and enhanced with a savory blend of garlic, dried oregano, and thyme. Tossed in silky olive oil and seasoned with just the right amount of salt and pepper, these tender vegetables are caramelized at the edges for an irresistible depth of flavor. Quick and easy to prepare, this gluten-free, vegan-friendly dish is perfect as a side for your favorite proteins or served as a light, wholesome main. Garnish with fresh parsley for a burst of freshness and a pop of green! Ready in under 40 minutes, this roasted vegetable recipe will become your go-to for effortless weeknight dinners or elegant holiday meals.
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 medium Zucchini
- 2 medium Yellow squash
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Rinse and dry the red bell peppers, zucchini, and yellow squash. Cut the bell peppers into 1-inch pieces, and slice the zucchini and yellow squash into 1/4-inch thick rounds.
Peel and mince the garlic cloves. Set aside.
In a large mixing bowl, combine the chopped red bell peppers, zucchini slices, and yellow squash slices.
Drizzle the olive oil over the vegetables. Add the minced garlic, dried oregano, dried thyme, salt, and ground black pepper. Toss everything together until the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring the vegetables halfway through the cooking time. The vegetables should be tender and slightly caramelized at the edges.
Remove the baking sheet from the oven and let the vegetables cool slightly. Taste and adjust the seasoning if necessary.
Transfer the roasted vegetables to a serving platter and sprinkle with chopped fresh parsley if desired. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
