Best 5 Roasted Zucchini Onion And Peppers Recipes

## Savor the Medley of Roasted Zucchini, Onion, and Peppers: A Culinary Symphony of Flavors

As the vibrant hues of summer produce beckon from the market stalls, it's time to embark on a culinary journey with roasted zucchini, onion, and peppers. This harmonious trio forms the foundation of delectable dishes that cater to diverse dietary preferences and culinary inclinations.

For those seeking a classic vegetarian delight, the "Roasted Zucchini, Onion, and Peppers with Balsamic Glaze" recipe tantalizes taste buds with its tangy-sweet glaze. Meanwhile, the "Sheet Pan Roasted Zucchini, Onion, and Peppers" offers a hassle-free one-pan solution, perfect for weeknight dinners.

For a more substantial meal, the "Roasted Vegetable Pasta with Zucchini, Onion, and Peppers" combines the roasted medley with al dente pasta, creating a symphony of textures and flavors.

Craving something lighter? The "Roasted Zucchini, Onion, and Peppers Salad" offers a refreshing twist, tossed in a zesty dressing. Finally, the "Roasted Zucchini, Onion, and Peppers Quesadillas" fuse vibrant flavors with gooey cheese, appealing to all ages.

These recipes celebrate the versatility of roasted zucchini, onion, and peppers, transforming them into culinary masterpieces that range from hearty entrees to light and refreshing salads. Get ready to elevate your taste buds with this extraordinary ensemble of roasted vegetables!

Let's cook with our recipes!

ROASTED ZUCCHINI AND PEPPERS RECIPES

Roasted Zucchini and Peppers Recipes image

Roasted Zucchini and Peppers, an easy baked zucchini squash and bell pepper recipe. Ready in 40 minutes with only 5 ingredients!

Provided by Kristina Todini, RDN

Categories Salads + Side Dishes

Time 30m

Number Of Ingredients 6

Ingredients

2 pounds zucchini
1 pound bell peppers
1 tablespoon olive oil
2 cloves garlic (sliced)
¼ cup fresh herbs (or 2 tablespoons dried herbs)
1 pinch salt and pepper

Steps:

Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut bell peppers in half, remove the seeds, then cut into thin slices.
Season vegetables: Place sliced zucchini and peppers on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

Nutrition Facts : ServingSize 1 g, Calories 108 kcal, Carbohydrate 15 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 35 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 4 g

ROASTED ZUCCHINI, ONION, AND PEPPERS

Roasted Zucchini, Onion, and Peppers image

Serve this delicious side with our Honey-Glazed Chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

Ingredients

3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
2 red or yellow bell peppers, cut into 1-inch squares
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Steps:

Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast until vegetables are tender and browned inspots, 30 to 35 minutes.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

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.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS

Roasted Zucchini, Mushrooms, and Onions image

Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.

Provided by Lorrie in Montreal

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

Steps:

Preheat oven to 450 degrees F.
Place all of the ingredients in a large bowl and toss to mix well.
Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
Bake for 15 minutes.
Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
Serve hot.

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS

Grilled Zucchini, Onions, and Red Peppers image

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!

Provided by breezermom

Categories Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 zucchini
2 red bell peppers
1 large vidalia onion (sweet onion)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 garlic clove, chopped
1/8 cup fresh basil, chopped
1/8 cup fresh oregano, chopped
1 1/4 tablespoons Cavenders All Purpose Greek Seasoning

Steps:

Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
Serve hot or cold!

Tips:

For best results, choose firm and brightly colored zucchini, onions, and bell peppers.
Toss the vegetables in a mixture of olive oil, herbs, and spices to enhance their flavor.
Spread the vegetables in a single layer on a baking sheet to ensure even cooking.
Roast the vegetables at a high temperature for a shorter amount of time to maintain their crisp-tender texture.
If desired, drizzle the roasted vegetables with a flavorful dressing or sauce before serving.

Conclusion:

Roasted zucchini, onion, and peppers are a versatile and delicious side dish or appetizer that can be enjoyed in various ways. With just a few simple ingredients and a bit of roasting time, you can create a flavorful and colorful dish that is both healthy and satisfying. Whether you serve them on their own, as an accompaniment to grilled meats or fish, or even as a topping for salads or wraps, these roasted vegetables are sure to be a hit. Experiment with different herbs, spices, and dressings to discover your favorite flavor combinations and enjoy the goodness of roasted vegetables all year round.