Best 10 Roasted Red Bell Pepper Zucchini Yellow Squash Recipes

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Melt butter in a large skillet and add olive oil.
• Add onion and cook just until tender.
• Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
• Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
• Season to taste.

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

ROASTED RED BELL PEPPER ZUCCHINI & YELLOW SQUASH

Steps:

• Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
• Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
• Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ROASTED ZUCCHINI AND YELLOW SQUASH

Steps:

• Cut zucchini and squash into small chunks and put in a ziploc bag.
• Add olive oil salt and pepper to bag and shake until coated.
• Dump onto baking dish and spread out into a single layer.
• Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH

Steps:

• Preheat oven to 450.
• Grease roasting pan with olive oil.
• Chop zucchini and yellow squash and put into large bowl.
• Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
• Pour squash into roasting pan and spread it out until it evenly covers the pan.
• Bake 15 to 20 minutes, stirring once until cooked through.

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
• Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
• Bake in the preheated oven until tender, about 25 minutes.

SQUASH AND PEPPER SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper.