Roasted Peppers and Zucchini Make a Seasonal Feast

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  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 8 servings
Ratings (14)

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, so healthy, 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.

Variations

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.

Interesting Pairings

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.

What You'll Need

  • 1/4 cup olive oil
  • 1 garlic clove (crushed)
  • 1 large red bell pepper (seeded, cut in eighths)
  • 1 large green bell pepper (seeded, cut in eighths)
  • 1 large yellow bell pepper (seeded, cut in eighths)
  • 2 small summer squash (cut in eighths)
  • 2 zucchini (sliced in eighths)
  • 1 onion (peeled, cut in eighths)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 1 tablespoon vinegar (rice or sherry)
  • 2 sprigs thyme (leaves picked)

How to Make It

  1. In a small saucepan, warm the oil and garlic over low heat until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil.
  2. Preheat the oven to 450 F. Add the remaining ingredients to a large glass baking dish and strain the garlic oil onto the vegetables; toss to coat.
  3. Roast for 15 minutes in the oven, then remove and toss the vegetables. 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.
    Nutritional Guidelines (per serving)
    Calories 142
    Total Fat 9 g
    Saturated Fat 1 g
    Unsaturated Fat 6 g
    Cholesterol 0 mg
    Sodium 30 mg
    Carbohydrates 14 g
    Dietary Fiber 3 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)