ROASTED ZUCCHINI AND PEPPERS RECIPES
Roasted Zucchini and Peppers, an easy baked zucchini squash and bell pepper recipe. Ready in 40 minutes with only 5 ingredients!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut bell peppers in half, remove the seeds, then cut into thin slices.
- Season vegetables: Place sliced zucchini and peppers on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 g, Calories 108 kcal, Carbohydrate 15 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 35 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 4 g
ZUCCHINI RELISH WITH SWEET PEPPERS
This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!
Provided by Sarah Holbrook Walker
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h45m
Yield 64
Number Of Ingredients 11
Steps:
- Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
- Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.4 calories, Carbohydrate 14.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 358.9 mg, Sugar 13.4 g
GRILLED PEPPERS AND ZUCCHINI
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
SWEET ROAST BELL PEPPERS AND ZUCCHINI
Make and share this Sweet Roast Bell Peppers and Zucchini recipe from Food.com.
Provided by alizaweeza
Categories Peppers
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers and courgettes into strips.
- Put in dish with mixture of remaining ingredients.
- Cook in oven for 45 mins- 1hr, turning every so often to coat the vegetables.
Nutrition Facts : Calories 52.8, Fat 0.3, SaturatedFat 0.1, Sodium 347.9, Carbohydrate 12.3, Fiber 1.8, Sugar 4.5, Protein 2.1
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