Roasted Zucchini and Bell Pepper Salad
A simple yet vibrant roasted zucchini and bell pepper salad, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 bell peppers (any color), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sliced zucchini and chopped bell peppers with olive oil, garlic powder, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, stirring halfway through.
- Cool the veggies slightly after removing from the oven.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg