Sweet Roast Bell Peppers and Zucchini
Bursting with vibrant colors and naturally sweet flavors, Sweet Roast Bell Peppers and Zucchini is a simple yet irresistible recipe that transforms fresh veggies into a show-stopping side dish or light main course. Featuring tender red and yellow bell peppers paired with golden-brown zucchini, this dish is roasted to perfection and lightly caramelized with a drizzle of honey and balsamic vinegar. A hint of garlic and a sprinkle of fresh parsley add aromatic depth, while olive oil ensures each bite is luxuriously flavorful. Ready in just 40 minutes, it’s a healthy, crowd-pleasing option for weeknight dinners or any special gathering. Serve it warm with rice, quinoa, or alongside your favorite protein. Perfect for anyone seeking easy roasted vegetable recipes or Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 3 medium Zucchini
- 3 tablespoons Olive oil
- 3 small Garlic cloves
- 1 tablespoon Honey
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the bell peppers and zucchini thoroughly. Cut the bell peppers into medium-sized strips, discarding the seeds and stem. Slice the zucchini into thick coins, about 1/2 inch thick.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the sliced bell peppers, zucchini, and minced garlic.
In a small bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and black pepper.
Pour the olive oil mixture over the vegetables in the large mixing bowl. Toss thoroughly to coat the vegetables evenly.
Spread the vegetables out in a single layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, or until the bell peppers are tender and slightly caramelized, and the zucchini is golden brown.
Remove the roasted vegetables from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley before serving. Enjoy warm as a side dish or over rice or quinoa for a light main course.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7984 mg | 347% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 88.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2985 mg | 64% | |
*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.
