Veggie Bake | Oven-Roasted Zucchini Medley
An oven roasted zucchini medley featuring perfectly cooked zucchini, sweet red peppers, and onions.
Servings: 4 Servings
Calories: 116kcal
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
- Preheat the oven to 400° and have ready one large, rimmed sheet pan (possibly two) lined with aluminum foil.
- 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.
- Drizzle the vegetables with olive oil, sprinkle with salt and pepper and toss until vegetables are evenly coated with oil and seasoning.
- 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
Calories: 116kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1180mg | Potassium: 614mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1325IU | Vitamin C: 75.1mg | Calcium: 38mg | Iron: 0.9mg