Herb-Roasted Zucchini & Bell Pepper Medley

Name: Herb-Roasted Zucchini & Bell Pepper Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, sliced 1/2-inch thick zucchini; 2 (1 each red and yellow), sliced 1/2-inch thick bell peppers; 2 tbsp olive oil; 2 cloves, minced garlic; 1 tsp fresh, chopped rosemary; 1 tsp fresh, chopped thyme; 1/2 tsp sea salt; 1/4 tsp black pepper

A vibrant vegetable side dish featuring zucchini and bell peppers roasted with fresh herbs for a colorful, nutrient-packed accompaniment.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 medium, sliced 1/2-inch thick zucchini
2 (1 each red and yellow), sliced 1/2-inch thick bell peppers
2 tbsp olive oil
2 cloves, minced garlic
1 tsp fresh, chopped rosemary
1 tsp fresh, chopped thyme
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss zucchini slices and bell pepper strips with 1 tbsp olive oil, minced garlic, sea salt, and black pepper in a large bowl.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 15 minutes.
Step 3: Remove sheet pan from oven, flip vegetables, and drizzle with remaining 1 tbsp olive oil. Sprinkle with chopped rosemary and thyme.
Step 4: Return to oven and roast for 10-12 more minutes until edges are golden and vegetables are tender when pierced with a fork.
Step 5: Transfer to a serving dish and garnish with extra herbs if desired. Serve warm as a side or over greens for a light meal.