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    Home · Recipes · Side Dishes · Veggie Bake

    June 23, 2019

    Veggie Bake

    Jump to Recipe Print Recipe

    If you're looking for an easier way to cook vegetables, ditch the sauté pan and get ready to bake. No more standing over the stovetop, no more stirring required. This easy Veggie Bake features oven-roasted zucchini, sweet red peppers, and onions. It's a simple and healthy side dish recipe perfect for weeknight dinners!

    Veggie Bake served on a white platter with a serving spoon lying in with the vegetables.

    VEGGIE BAKE INGREDIENTS

    Conveniently, this Veggie Bake can be changed up in a number of different ways, and is customizable to suit almost any preference! See below for substitution options and recommendations:

    • Zucchini - This dish is heavy on the zucchini, but if you have yellow squash on hand, you can absolutely sub it in. In fact, The Kitch'n reports the only real and notable differences between the two veggies lies in shape and color.
    • Red Bell Pepper - Red bell peppers tend to be a little sweeter than green, and are the recommended choice for this recipe. However, green, yellow, and orange bell peppers would also work if you prefer.
    • Red Onion - The same goes for the onion: You've got options. If you don't have red onion, yellow is a fine substitution. 
    • Olive Oil, Kosher Salt, and Pepper 

    Cut up raw vegetables on a baking sheet ready to be put in the oven.

    HOW TO MAKE OVEN-ROASTED ZUCCHINI VEGGIE BAKE

    There is very little prep involved when it comes to this dish. Just a little chopping, a drizzle of olive oil, a sprinkle of seasoning, and into the oven the mixture goes.

    1. Preheat the Oven and Prep the Pan - Preheat the oven to 400° and have ready one large, rimmed sheet pan (possibly two) lined with aluminum foil.
    2. Cut the Veggies - There's no way to cut the vegetables into identical shapes and sizes, but try to get them somewhat close. There's no need to finely dice anything, here. In fact, when it comes to the bell pepper and onion, the chunkier, the better! Just a good rough chop will do. 
    3. Drizzle with Oil and Season - Drizzle the vegetables with olive oil, sprinkle with salt and pepper and toss until the vegetables are evenly coated.
    4. Bake - Before you put your Veggie Bake in the oven, make sure the vegetables are not crammed together on the sheet pan. If there is not ample room for them to spread out, transfer half of the seasoned vegetable mixture to the second sheet pan to ensure they roast, rather than steam! Then, bake for 20 minutes.

    Cooked zucchini, red bell peppers and red onion served on a white serving platter.

    WHAT TO SERVE WITH OVEN-ROASTED ZUCCHINI 

    If you need some more sustenance alongside your Veggie Bake, try serving them over brown rice...or even better, over brown rice and top the whole chi-bang with roasted salmon and a drizzle of soy sauce! Yum.

    This veggie mixture is also absolutely perfect alongside simple proteins like baked chicken breasts, roasted shrimp and steak. 

    5 MORE VEGGIE SIDE DISHES YOU’LL LOVE

    • Roasted Smashed Potatoes are smashed Baby Gold Yukon Potatoes smeared with a garlic-Parmesan butter, then roasted to crispy perfection!
    • Fried Squash is crispy on the outside and buttery, soft on the inside. Use yellow squash, zucchini, or both!
    • Roasted Root Vegetables is a medley of perfectly cooked parsnips, carrots, and red potatoes, sprinkled with fresh minced rosemary.
    • Yellow Squash Casserole is made with yellow squash, cheese, and Ritz crackers! Perfect for barbecues, family dinners, potlucks, and more!
    • Green Bean Almondine features buttery green beans topped with a crunchy almond sauce. It comes together quickly and with very few ingredients.
    4.32 from 38 votes
    Veggie Bake
    Print
    Veggie Bake | Oven-Roasted Zucchini Medley
    Prep Time
    8 mins
    Cook Time
    20 mins
    Total Time
    28 mins
     

    An oven roasted zucchini medley featuring perfectly cooked zucchini, sweet red peppers, and onions.

    Course: Side Dish
    Cuisine: American
    Keyword: Veggie Bake
    Servings: 4 Servings
    Calories: 116 kcal
    Author: Kelly Anthony
    Ingredients
    • 4 zucchini scrubbed clean and dried
    • 1 red bell pepper seeded, cored and stem removed
    • 1 red onion largely diced
    • 2 tablespoons olive oil
    • 2 teaspoons Kosher salt
    • ¾ teaspoon black pepper
    Instructions
    1. Preheat the oven to 400° and have ready one large, rimmed sheet pan (possibly two) lined with aluminum foil. 
    2. Cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and cut each half into ¾" pieces. Transfer to the sheet pan. Next, cut the red pepper into ¾" strips lengthwise and cut each strips into thirds. Transfer to the sheet pan, along with the red onion. 

    3. Drizzle the vegetables with olive oil, sprinkle with salt and pepper and toss until vegetables are evenly coated with oil and seasoning. 

    4. At this point, make sure the vegetables are not crammed together on the sheet pan. If there is not ample room for them to spread out, transfer half of the seasoned vegetable mixture to the second sheet pan to ensure they roast, rather than steam. Roast for 20 minutes. Serve and enjoy.

    Nutrition Facts
    Veggie Bake | Oven-Roasted Zucchini Medley
    Amount Per Serving
    Calories 116 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 1180mg51%
    Potassium 614mg18%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 7g8%
    Protein 3g6%
    Vitamin A 1325IU27%
    Vitamin C 75.1mg91%
    Calcium 38mg4%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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