Side Dish

Oven Roasted Bell Peppers and Zucchini

So if you haven’t had pizza in two years like me, these veggies taste like pizza! With spices like garlic, Italian seasoning, and red pepper flakes, these oven roasted bell peppers and zucchini slices are a fantastic side for burgers, steak, or a zesty chicken dish. Plus, they make your house smell awesome!

One of my favorite things about oven roasted veggies is there’s no need to babysit them. A few minutes of prep and they’re ready to go in the oven for 25 minutes and I can be doing other things while they’re cooking.

Let’s Get Started!

Slice one large or two small zucchinis lengthwise down the middle. Chop them into 1/3″ thick slices and drop them into a bowl. Add your garlic, spices, and olive oil and stir them around until evenly coated.

Line a baking sheet with parchment paper, using a brush, thinly coat the paper with oil. Dump the zucchini slices on the parchment and evenly space them in a flat layer.

Cut the stem out of your bell peppers, deseed them, slice each one into six wedges. Drop them in the bowl, drizzle with oil, add garlic, spices, salt and pepper. Stir it to evenly coat them.

Place them on the other half of the baking sheet covered in oiled parchment paper. Use your spoon to more evenly distribute the spices and oil.

I add red pepper flakes to most of them after they’re on the sheet.. this way they’re more evenly spread out and I can avoid some of them for my son (in case tonight is the night he decides to eat one of these veggies).

Bake for 25 minutes and they’re ready!! The zucchini slices are soft, I enjoy a bite with both peppers and zucchini.. sometimes with a bite of steak too!

Oven Roasted Bell Peppers and Zucchini

Print Recipe
Serves: 3 Cooking Time: 30 minutes


  • 1 large or 2 small zucchini
  • 2 bell peppers (we prefer red, orange, or yellow)
  • 3 tbsp olive oil, divided
  • 2 tsp Italian seasoning, divided
  • 5 cloves of garlic, pressed and divided
  • Salt and pepper
  • pinch of red pepper flakes



Turn your oven on to 425 degrees.


Line a baking tray with parchment paper.


Using a pastry brush, evenly coat the parchment paper with olive oil (about 1 tbsp).


Slice your zucchini down the middle, lengthwise. Slice each long half into 1/3" thick semi-circular slices.


Place the zucchini slices in a bowl and add 1 tbsp of olive oil, 1 tsp of Italian seasoning, 2 cloves of garlic, and a few cranks of salt and pepper.


Stir to coat evenly.


Spread the zucchini slices over half of your baking tray in an even layer.


De-stem your bell peppers and slice each one in half from top to bottom, and each half into three wedges (6 wedges total per bell pepper).


Put your bell pepper wedges in your bowl. Drizzle with 1 tbsp of olive oil, 1 tsp of Italian seasoning, 3 cloves of garlic, salt and pepper. Stir to coat as evenly as possible.


Spread your pepper slices out on the other half of the baking tray.


Use the spoon to evenly spice and oil the wedges.


Shake red pepper flakes on to the sliced veggies.


Bake in the oven for 25 minutes.


Serve hot with your favorite protein!

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