Roasted Peppers and Zucchini Make a Seasonal Feast

Name: Roasted Peppers and Zucchini Make a Seasonal Feast
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
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

A simple and delicious side dish, roasted peppers and zucchini, complements any meal.

⭐ 4.3 (55 reviews) Prep: 20 minCook: 30 minTotal: 80 minYields: 8 servings

Category Tags:

Side Dish Dinner Lunch

Cuisine Tags:

American

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Instructions

Preheat the oven to 450 F.
In a baking dish, combine peppers, squash, zucchini, onion, salt, pepper, vinegar, thyme leaves, and olive oil; toss to coat evenly.
Roast for 15 minutes.
Remove the dish from the oven, add garlic, and toss to combine.
Continue roasting for about 15 minutes more, until vegetables are tender with browned edges.
Adjust seasonings and serve.

Nutritional Info (per serving)

Calories: 99 kcal

Carbohydrate: 9 g

Cholesterol: 0 mg

Fiber: 2 g

Protein: 2 g

Saturated Fat: 1 g

Sodium: 76 mg

Sugar: 4 g

Fat: 7 g

Unsaturated Fat: 0 g