Baked Zucchini and Bell Pepper Medley with Garlic
A vibrant side dish featuring lightly roasted zucchini and bell peppers with aromatic garlic. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs zucchini, bell peppers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 2 bell peppers
- 4 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Slice 2 medium zucchini into 1/4-inch half-moons and cut 2 bell peppers into thin strips.
- Step 2: Toss zucchini, bell peppers, 4 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped thyme in a bowl until evenly coated.
- Step 3: Spread mixture in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and edges are golden.
