Roasted Zucchini, Tomatoes and Peppers
Roasted Zucchini, Tomatoes and Peppers takes around 40 minutes from beginning to end. For $1.46 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 202 calories, 4g of protein, and 14g of fat. This recipe serves 4. This recipe from Olgas Flavor Factory has 135 fans. It works well as an affordable side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Head to the store and pick up basil, onion, olive oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Similar recipes include Zucchini, Peppers, and Tomatoes, Sauteed Zucchini, Peppers, And Tomatoes, and Gazpacho with Roasted Tomatoes and Peppers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 Tablespoon fresh parsley and/or basil, minced
1 large bell pepper, cut into ¼ - ½ inch strips
6 garlic cloves, sliced or minced
dry herbs, optional
juice of ½ a lemon, optional
¼ cup olive oil
1 large onion, sliced into half circles
salt, pepper
4-5 tomatoes, seeded and chopped into 1 inch pieces
3 medium zucchini, sliced into ½ inch circles, or half circles
Equipment:
aluminum foil
baking sheet
oven
Cooking instruction summary:
Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.Prep the vegetables. Toss all the vegetables with the olive oil. Season with salt and pepper.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.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.
Step by step:
1. Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.Prep the vegetables. Toss all the vegetables with the olive oil. Season with salt and pepper.
2. 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.
3. Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like.
4. Add the lemon juice and fresh herbs. This is a dish that can be served hot or cold.
Nutrition Information:
covered percent of daily need
