Roasted Peppers and Zucchini Make a Seasonal Feast

Roasted red peppers and zucchini recipe

The Spruce

Prep: 15 mins
Cook: 30 mins
Resting Time: 30 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
99 Calories
7g Fat
9g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 99
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 2g
Vitamin C 88mg 438%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 351mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

From mid-summer to early fall, depending on where you live, farmers' markets hold a bounty of fresh vegetables. They're scrumptious raw, in salads, and a myriad of main dishes. Especially when the cooler days of fall make you think of something hot for dinner, roasted peppers, zucchini, and other seasonal vegetables fit the bill. So simple, and so delicious.

This versatile roasted pepper and vegetable recipe makes a great side dish for almost any meal. You can use any number of seasonal vegetables, herbs, and spices. The secret is a hot oven, which helps caramelize the edges of the peppers, and gives the roasted vegetables a deep rich flavor.


  • 1/4 cup olive oil

  • 1 garlic clove, crushed

  • 1 large red bell pepper, seeded and cut in eighths

  • 1 pepper green bell pepper, seeded and cut in eighths

  • 1 large yellow bell pepper, seeded and cut in eighths

  • 2 small summer squash, cut into eighths

  • 2 medium zucchini, cut into eighths

  • 1 medium onion, cut into eighths

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

  • 1 tablespoon rice or sherry vinegar

  • 2 sprigs thyme, leaves picked

Steps to Make It

  1. Gather the ingredients.

    Ingredients for roasted peppers and seasonal vegetables
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  2. In a small saucepan, warm the oil and garlic over low heat until the garlic begins to bubble.

    Warming oil in pan
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  3. Turn off the heat and allow to sit for 30 minutes to infuse the oil.

    Garlic-infused oil in pan
    The Spruce
  4. Preheat the oven to 450 F. Add the remaining ingredients—peppers, squashes, onion, salt, pepper, vinegar, and thyme—to a large glass baking dish and strain the garlic oil onto the vegetables; toss to coat.

    Vegetables in baking dish
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  5. Roast for 15 minutes in the oven. Then remove and toss the vegetables.

    Wooden spoon tossing vegetables in baking dish
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  6. Put the baking dish back in the oven and roast for another 15 minutes, or until the vegetables are tender and the edges are browned.

    Roasted red peppers and zucchini
    The Spruce
  7. Serve and enjoy!


  • If you want a simple, all-veggie meal, serve up a bigger portion of roasted vegetables with toasty garlic bread and a dry white wine like sauvignon blanc, pinot grigio, or a dry Orvieto.
  • Roasted vegetables make a rich contrast to light fish, like grilled flounder or sole.
  • Serve with a slice of lemon and crusty French bread.
  • A dry white also is the best complement with this meal.
  • If it's red meat you want, go all-in with grilled rib-eye or filet mignon. The rich flavors of the roasted vegetables and steak are superb partners.
  • Serve with wild rice pilaf or cheese-garlic rice and crusty bread.
  • A big, full-flavored red wine like cabernet sauvignon, malbec, or merlot makes the most of this menu.

Recipe Variation

  • Serving roasted vegetables as a side dish is not the only way you can use them. Make a roasted veggie omelet with cheddar or Monterey Jack cheese or add these hot morsels of goodness to your favorite polenta or risotto recipe for a one-dish meal on a chilly night. Serve with a big red wine and artisan bread.