Roasted Zucchini, Tomatoes and Peppers

Roasted Zucchini, Tomatoes and Peppers-1-6My husband was absolutely shocked when I told him I was going to blog about this recipe. Why? Because it’s so good and I make it so often! You would assume that with more than 350 recipes posted here, I would have already shared all our family favorites at least, but alas, the wealth of recipes just doesn’t dwindle:). (Which is a relief, for a food blogger, a least!)

Zucchini, peppers, tomatoes, onions and garlic are a classic combination and for good reason. The prep works takes only 5-10 minutes and then you’ve got yourself a wonderful side dish, or a light lunch. You can roast the vegetables in the oven for a hands free cooking approach, or cook it in a deep skillet. I have done an equal amount of both. Whenever I prepare this flavorful concoction, I make sure to make a large amount, since I LOVE the leftovers too. It’s one of my favorites to take with me to work for a midnight snack:). 

Ingredients:

3 medium zucchini, sliced into 1/2 inch circles, or half circles

4-5 tomatoes, seeded and chopped into 1 inch pieces

1 large bell pepper, cut into 1/4 – 1/2 inch strips

1 large onion, sliced into half circles

6 garlic cloves, sliced or minced

salt, pepper

1/4 cup olive oil

dry herbs, optional

juice of 1/2 lemon, optional

1 Tablespoon fresh parsley and/or basil, minced

Instructions:

Roasted Zucchini, Tomatoes and Peppers-1

Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.

Prep the vegetables.

Roasted Zucchini, Tomatoes and Peppers-1-2

Toss all the vegetables with the olive oil.

Roasted Zucchini, Tomatoes and Peppers-1-3

Season with salt and pepper. I also like to add some dry herbs as well. Here I’m using a mixture of dry herbs that I bought at Whole Foods. You can use whichever dry herb combination that you like.

Roasted Zucchini, Tomatoes and Peppers-1-4

Spread the vegetables on the two prepared baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.

Roasted Zucchini, Tomatoes and Peppers-1-5

Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs. This is a dish that can be served hot or cold.

You can also prepare this dish in a large, deep skillet.

Heat the oil in the skillet, add the onions, season with salt and pepper and cook for about 5 minutes until they are softened. Add the peppers and garlic, season with salt and pepper. Cook for 3-5 minutes more. Add the zucchini and tomatoes last, since they cook the fastest, also seasoning with salt and pepper and lastly add the fresh herbs. If your tomatoes aren’t very acidic, you may wish to add some freshly squeezed lemon juice.

I know I specify that this recipe yields 4 servings. If you’re anything like my husband and I, it’s only enough for 2:).

Roasted Zucchini, Tomatoes and Peppers-1-6

Roasted Zucchini, Tomatoes and Peppers
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 3 medium zucchini, sliced into ½ inch circles, or half circles
  • 4-5 tomatoes, seeded and chopped into 1 inch pieces
  • 1 large bell pepper, cut into ¼ - ½ inch strips
  • 1 large onion, sliced into half circles
  • 6 garlic cloves, sliced or minced
  • salt, pepper
  • ¼ cup olive oil
  • dry herbs, optional
  • juice of ½ a lemon, optional
  • 1 Tablespoon fresh parsley and/or basil, minced
Instructions
  1. Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.
  2. Prep the vegetables. Toss all the vegetables with the olive oil. Season with salt and pepper.
  3. Spread the vegetables on the two prepared baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.
  4. Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs. This is a dish that can be served hot or cold.
Notes
You can also prepare this dish in a large, deep skillet.

Heat the oil in the skillet, add the onions, season with salt and pepper and cook for about 5 minutes until they are softened. Add the peppers and garlic, season with salt and pepper. Cook for 3-5 minutes more. Add the zucchini and tomatoes last, since they cook the fastest, also seasoning with salt and pepper and lastly add the fresh herbs. If your tomatoes aren't very acidic, you may wish to add some freshly squeezed lemon juice.

32 Comments

  • Julia

    Wow.. I love the colors of this one! Pops out of the screen 😀 I’ve been looking for zucchini recipes recently since I see them on sale at my store these days.. will be trying this one for sure! Thanks, Olga!

  • inna

    Hi Olga,
    Saving this recipe for when we have ripe zucchini in the summer. Roasted zucchini has such great flavor I don’t even miss the meat.
    Love the direction your blog is going:)

    • olgak7

      It’s hard for me to answer that question, Diane, since I live in Flroida and our growing seasons are different here. I didn’t peel the tomatoes, but I don’t mind having a little tomato skin. If you want to peel the tomatoes, just scald them in boiling water for about a minute and then place them in ice water; they will peel very easily.

  • Lucy

    Made this today for my family and they loved it.
    It looked lovely with all the colours and was absolutely delicious to eat. I will definitely be making it again so thank-you for the recipe.

  • Megan

    Wonderful recipe! Thank you! I added paprika and sprinkled it with panko crumbs for some extra crunch. A great way to round out a meal.

    • olgak7

      You can absolutely add Parmesan cheese if you’d like, Diane. I’ve tried it many times before and it taste great, although I usually leave it plain:).

  • jenn

    This was exactly what I needed this week thanks. I added in one small eggplant as well. Better yet, SO hot today I had no desire to cook so leftovers went into blender for a very tasty cold veggie soup.

  • Amy

    Delicious. I needed to use up a piece of a zucchini, part of a red pepper and had a number of tomatoes. I had a small onion and, of course, garlic. It was yummy and now I may buy the vegetables to make it.

  • chris

    I live in the south of France. This looks very like ratatouille to me, minus the aubergines (aka eggplant, which we had yesterday with a curry). I added some olives (black, but piquant green ones would probably be fine) and served it with cheesy rice and a relish composed of yesterday’s leftover curry. It was good. The seal of approval came from Himself (a genuine french person) who said ‘yup, do it again’.
    Maybe now I won’t be so stuck on aubergines 🙂

  • Elizabeth F.

    This roasted vegie combo looks great and should go well with some Italian Sausages, grilled or baked. Thanks for helping me use up exactly what’s in my fridge. To each his own but I think I’ll cut the oil in half, at least.

  • Smitha

    Olga, I made this today with some oregano and poultry seasoning and we had it with crispy wings and a small salad..it was soooo good. Nothing was left over. The tomatoes esp were my fav. I didnt think roasted tomatoes tasted so goood…..yumm. Def making this again.

  • Judy Michaud

    I made this today for the second time. It is delicious, and a great side dish for summer meals. A little grated parmesan is a nice added touch too. Thank you, for this great recipe.

  • Cynthia C Trout

    this recipe would be perfect on a pizza crust with a small amount of tomato sauce and sprinkled with some cheese.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.