Description
A simple and colorful roasted vegetable dish featuring tender zucchini and sweet bell peppers, lightly caramelized with garlic and herbs for a flavorful and healthy side.
Ingredients
- 2 medium zucchini, sliced
- 2 bell peppers, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning or mixed herbs (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini and bell peppers with olive oil, minced garlic, salt, black pepper, and Italian seasoning if using.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until tender and slightly browned.
- Remove from the oven and drizzle with lemon juice if desired.
- Serve warm.
Notes
- Avoid overcrowding the pan to ensure proper roasting.
- Add onions or cherry tomatoes for extra flavor.
- Sprinkle parmesan cheese after roasting for a richer taste.
- Use spices like paprika or chili flakes for added heat.
- Reheat in the oven or skillet to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
