Herb-Roasted Bell Pepper and Zucchini Medley
A vibrant blend of roasted bell peppers and zucchini, enhanced with garden-fresh herbs and garlic for a simple yet flavorful vegetable side dish. This general-inspired vegetarian ready in about 40 minutes pairs medium Bell peppers, medium Zucchini, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 2 medium Bell peppers
- 2 medium Zucchini
- 3 Garlic cloves
- 1 tbsp, finely chopped Fresh rosemary
- 1 tsp, finely chopped Fresh thyme
- 3 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice bell peppers and zucchini into 1/2-inch thick rounds, arranging in a single layer on a baking sheet.
- Step 2: Drizzle with 2 tbsp olive oil, then sprinkle with 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
- Step 3: Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and edges are golden brown.
Frequently asked questions
How long does Herb-Roasted Bell Pepper and Zucchini Medley take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Bell Pepper and Zucchini Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium bell peppers from drying out.
Can I substitute ingredients in Herb-Roasted Bell Pepper and Zucchini Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Bell Pepper and Zucchini Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Bell Pepper and Zucchini Medley?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Easy to make and the flavors really came together. My kids even ate their vegetables without complaint.
- ★★★★★
This recipe is a game-changer for my vegetarian meals. The medley was vibrant and full of flavor. I'll make it again and again!
- ★★★★★
Simple and delicious. Roasted the peppers and zucchini with just a bit of olive oil and herbs, and they turned out so flavorful. A great side for grilled chicken.
