Herb-Roasted Zucchini and Bell Peppers
Crisp-tender vegetables roasted with garlic and thyme, offering a vibrant side that complements any keto main course. This mediterranean-inspired vegetarian (low-carb) ready in about 35 minutes pairs Olive oil, chopped Fresh thyme, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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, sliced into 1/2-inch thick rounds Zucchini
- 2, any color, sliced into 1/2-inch strips Bell peppers
- 2 tbsp Olive oil
- 1 tsp, chopped Fresh thyme
- 2 cloves, minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium zucchini (sliced into 1/2-inch thick rounds) and 2 bell peppers (sliced into 1/2-inch strips) with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Step 2: Spread the vegetables in a single layer on a baking sheet and sprinkle with 1 teaspoon chopped fresh thyme.
- Step 3: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges.
Frequently asked questions
How long does Herb-Roasted Zucchini and Bell Peppers take to make?
Total time is about 35 minutes (10 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 Zucchini and Bell Peppers?
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 olive oil from drying out.
Can I substitute ingredients in Herb-Roasted Zucchini and Bell Peppers?
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 Zucchini and Bell Peppers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Herb-Roasted Zucchini and Bell Peppers low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The zucchini roasted to perfection, and the bell peppers were sweet and crispy. A must for summer dinners!
- ★★★★★
Simple and delicious. My family loved it, especially my kids who usually hate veggies.
- ★★★★☆
Tasted great, but I found it a bit bland. Maybe add a splash of lemon juice next time.
