Smoky Roasted Zucchini and Peppers (Printable Version)
Tender zucchini and bell peppers roasted with smoked paprika for a vibrant, smoky Mediterranean side dish.
# Ingredient List:
→ Vegetables
01 - 2 medium zucchini, sliced into ½-inch rounds
02 - 2 large bell peppers (red, yellow, or orange), seeded and cut into 1-inch pieces
03 - 1 small red onion, cut into wedges
→ Seasonings
04 - 2 tbsp olive oil
05 - 1½ tsp smoked paprika
06 - 1 tsp garlic powder
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
→ Optional Garnish
10 - 2 tbsp chopped fresh parsley
11 - 1 tsp lemon zest
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the zucchini, bell peppers, and red onion.
03 - Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, oregano, salt, and black pepper. Toss until vegetables are evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly charred at the edges.
06 - Transfer to a serving platter. Garnish with chopped parsley and lemon zest, if desired. Serve warm.
# Expert Advice:
01 -
- The smoky depth makes vegetables taste indulgent enough to steal the spotlight from any main course.
- Everything cooks on one sheet pan, meaning cleanup is almost nonexistent.
02 -
- Crowding the pan creates steam instead of char, so use two sheets if necessary.
- Soggy zucchini means you sliced too thin or skimped on the oven temperature.
03 -
- Taste your paprika before using because stale spice will flatten the whole dish.
- Let the roasted vegetables rest five minutes before serving so flavors settle.