Roasted Peppers & Zucchini
This oven-roasted peppers and zucchini (courgette) recipe makes a delicious vegetable side dish or addition to a sandwich, salad, or pasta! It’s super simple to make, filled with Italian-inspired flavours and plenty of nutrition.
There’s nothing I love more than a simple oven-roasted sheet pan of veggies to pair with a variety of meals! These roasted peppers and zucchinis are super easy to prepare and go with everything from proteins to sandwiches, salads, and more. I’ve shared a handful of serving ideas for you below (including some great ways to use up leftovers).
Roasting these veggies brings out their natural sweetness, resulting in a lightly caramelized and tender texture. For more flavour, I’ve tossed the peppers and zucchini in Italian seasonings, a sprinkle of goat cheese, and some freshly chopped basil.
Want more veggie side dish inspiration? Check out my roundup of healthy vegetable side dish recipes for more ideas! You may also love this grilled zucchini with honey + basil or this lightened up zucchini squash casserole.
About the ingredients + possible modifications
- Bell peppers: While you can use either red, orange, or yellow bell peppers, I love choosing one of each colour to make this dish pretty and vibrant!
- Zucchini: You may use either green zucchini or yellow summer squash. I like to use a thicker/larger zucchini if possible to be able to cut larger pieces. I find the larger you can cut the zucchini the less likely they are to overcook and get soggy.
- Olive oil: Used to toss the veggies in, prior to roasting. While olive oil adds a beautiful flavour, you may also use a more neutral cooking oil, like avocado oil, as well.
- Dried thyme: Along with oregano and basil below, dried thyme adds a lovely Italian-inspired flavour to this dish. If you don’t have all 3 herbs, feel free to leave one out and sprinkle on a bit more of the other 2. Alternatively, you could also use an Italian seasoning in place of all 3.
- Dried oregano
- Dried basil
- Garlic powder: I enjoy the way garlic powder coats the veggies evenly, but you may also use freshly minced garlic as well.
- Goat cheese: Sprinkled on at the end, goat cheese adds the perfect punch of flavour. You may also try this with crumbled feta or freshly grated/shaved parmigiano-reggiano. If you’re dairy-free/vegan, feel free to omit the cheese or swap with a vegan alternative.
- Fresh basil: Added on at the end as a garnish, and for extra flavour! You may omit if necessary, or swap with another herb like fresh parsley.
Want to add some other veggies to this roasted sheet pan recipe? Feel free to chop up some onions, eggplants, or broccoli as well! They’d all pair wonderfully and take a similar amount of time to cook in the oven. Please use some additional olive oil and seasonings if making a much larger serving.
Step-by-step: how to roast peppers + zucchini in the oven
Start by slicing the hard ends off of the zucchini. Then, cut zucchini into 1/2-inch rounds. I love to do this on a bit of an angle to make a slightly more unique shape!
To cut the bell peppers, I start by slicing them in half (from end to end). Remove the seeds and core, then slice each half into 3-4 longer pieces. Those pieces can then be cut into thirds, resulting in roughly 1-inch sized pieces.
Place sliced veggies on a baking sheet and toss in olive oil and herbs.
Arrange the veggies in a single layer and transfer to the oven until golden brown and fork tender. This will take roughly 20-25 minutes at 400F.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Ways to serve this recipe
While the most obvious way to serve these roasted peppers and zucchini would be as a simple vegetable side dish to a protein and starch, there are many other ways you could use this recipe! Here are some ideas:
- add them to a sandwich – I love them paired with hummus, avocado, turkey or tofu, over toasted sourdough bread
- add them to a pita wrap (as above)
- use as a topping on an open-faced toast (top with a runny egg!)
- add them to a salad – they would work great in grain-based salads (like with farro or quinoa), pasta salads (like this lemon orzo salad), or simple green salads
- add them to a tomato-based pasta sauce
- add them to a simple frittata – simply add them to a pan with a few whisked eggs!
TIP: these uses listed above are excellent ways to use up leftovers of this recipe!! I love making a batch as a side dish for dinner, then storing the leftovers in an airtight container in the fridge. You can use them the next day for lunch or dinner, repurposed in a multitude of ways 🙂
Above you can see how I’ve added the roasted peppers and zucchini to this vegetarian smoked tofu sandwich!
Bell pepper nutrition benefits
Did you know that bell peppers are one of the best dietary sources of vitamin C? One bell pepper provides 180% of your daily vitamin C needs.
In addition to vitamin C, bell peppers are also a source of:
- dietary fiber
- vitamin B6
- vitamin K
- vitamin E
- vitamin A
Thanks to their vibrant red and orange colours, bell peppers are rich in carotenoids, which are plant pigments that have antioxidant properties.
Zucchini nutrition benefits
Zucchini is rich in many micronutrients, like:
- vitamin A
- vitamin C
- vitamin K
- vitamin B6
This summer squash is also a great source of dietary fiber, with one medium zucchini providing 2 grams or 8% of your daily fiber needs.
Zucchini is also a great source of antioxidants, especially carotenoids like lutein and zeaxanthin.
More pepper and zucchini recipes
- Grilled Zucchini With Goat Cheese & Honey
- Raw Zucchini Salad With Lemon
- Vegetarian Stuffed Zucchini Boats
- Roasted Red Pepper Salad With Farro
- Goat Cheese Stuffed Mini Peppers
Did you give this Roasted Peppers & Zucchini Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Simple Oven-Roasted Peppers & Zucchini
- 3 medium-large bell peppers (red, orange, yellow – or one of each!)
- 2 medium zucchini (green or yellow squash)
- 2 Tbsp olive oil
- 1/2 tsp thyme, dried (or use 1.5 tsp Italian seasoning in place of thyme, oregano, and basil)
- 1/2 tsp oregano, dried
- 1/2 tsp basil, dried
- 1/2 tsp garlic powder
- Salt + pepper, to taste
- Approx. 1/4 cup goat cheese, crumbled (or feta or parmesan)
- A few leaves of fresh basil, chopped (to garnish)
- Preheat oven to 400F.
- While oven heats, prepare vegetables. Slice the hard ends off of zucchini and cut into 1/2-inch rounds. Remove core + seeds from peppers, and cut into 1-inch pieces.
- Place sliced veggies on a large sheet pan (baking sheet). Drizzle olive oil on top and sprinkle with dried thyme, oregano, basil, and garlic powder. Toss to coat the vegetables in the oil and seasonings.*Note: you'll want to toss the veggies in salt AFTER roasting, not during this step. This will help prevent the zucchini from releasing too much liquid while roasting.
- Arrange the veggies in a single layer on the sheet pan. Transfer to the oven and roast for 20-25 minutes, or until lightly browned and fork tender.
- Remove sheet pan from oven. Toss veggies in salt and pepper, to desired taste.
- Serve roasted veggies on a platter. Top with crumbled goat cheese and freshly chopped basil. Serve as a side dish, or see other ideas below!
- In place of using dried thyme, oregano, and basil, you can use 1.5 teaspoons of Italian seasoning
- Instead of goat cheese, you could try this with crumbled feta or freshly grated/shaved parmigiano-reggiano.
- If you’re dairy-free/vegan, feel free to omit the cheese or swap with a vegan alternative.
- Feel free to add in some other veggies, like onion slices or cubed eggplant. They would both taste great and have a similar cooking time!
- as a side dish to a protein (like fish or chicken) and a starch (like potatoes or rice)
- in a sandwich – I love this paired with hummus, avocado, turkey or tofu, and with toasted sourdough bread
- in a pita wrap (as above)
- as a topping on an open-faced toast (top with a runny egg!)
- added to a salad – this would work great in grain-based salads (like with farro or quinoa), pasta salads (like this lemon orzo salad), or simple green salads
- added to a tomato-based pasta sauce
- added to a simple frittata – simply add them to a pan with a few whisked eggs!
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.