Sweet Roast Bell Peppers and Zucchini

Bursting with vibrant colors and naturally sweet flavors, Sweet Roast Bell Peppers and Zucchini is a simple yet irresistible recipe that transforms fresh veggies into a show-stopping side dish or light main course. Featuring tender red and yellow bell peppers paired with golden-brown zucchini, this dish is roasted to perfection and lightly caramelized with a drizzle of honey and balsamic vinegar. A hint of garlic and a sprinkle of fresh parsley add aromatic depth, while olive oil ensures each bite is luxuriously flavorful. Ready in just 40 minutes, it’s a healthy, crowd-pleasing option for weeknight dinners or any special gathering. Serve it warm with rice, quinoa, or alongside your favorite protein. Perfect for anyone seeking easy roasted vegetable recipes or Mediterranean-inspired cuisine!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large Red bell peppers
• 2 large Yellow bell peppers
• 3 medium Zucchini
• 3 tablespoons Olive oil
• 3 small Garlic cloves
• 1 tablespoon Honey
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Wash the bell peppers and zucchini thoroughly. Cut the bell peppers into medium-sized strips, discarding the seeds and stem. Slice the zucchini into thick coins, about 1/2 inch thick.

Step 3

Peel and finely mince the garlic cloves.

Step 4

In a large mixing bowl, combine the sliced bell peppers, zucchini, and minced garlic.

Step 5

In a small bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and black pepper.

Step 6

Pour the olive oil mixture over the vegetables in the large mixing bowl. Toss thoroughly to coat the vegetables evenly.

Step 7

Spread the vegetables out in a single layer on the prepared baking sheet.

Step 8

Roast the vegetables in the preheated oven for 20-25 minutes, or until the bell peppers are tender and slightly caramelized, and the zucchini is golden brown.

Step 9

Remove the roasted vegetables from the oven and transfer them to a serving dish.

Step 10

Garnish with freshly chopped parsley before serving. Enjoy warm as a side dish or over rice or quinoa for a light main course.

Nutrition Facts

Serving size	(1422.8g)

Amount per serving	% Daily Value*
Calories	894.1

Total Fat 45.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 7984.0mg	0%
Total Carbohydrate 112.6g	0%
Dietary Fiber 16.6g	0%
Total Sugars 88.7g
Protein 14.4g	0%

Vitamin D 0IU	0%
Calcium 188.8mg	0%
Iron 6.4mg	0%
Potassium 2984.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 6.3%

Carbs: 49.1%