Friday, August 1, 2014

Roasted Zucchini, Onion and Peppers

This is a quick and easy (not to mention yummy!) way to use up all the zucchini and peppers that are so abundant right now.

Source:  Everyday Food, magazine, May 2005

3 lbs. (7-8 medium) zucchini, cut into 1" rounds
2 red or yellow bell peppers, cut into 1" squares
1 medium red onion, cut into 1/2" wedges
2 T. olive oil
2 t. coarse salt
1/2 t. ground pepper

Preheat oven to 475 degrees.  Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper.

Roast until vegetables are tender and browned in spots, 20-35 min.

(If you like, save 4 c. of roasted vegetables for use in a Zucchini Frittata later in the week.)

Serves 8 (or 4 servings if reserving vegetables for Zucchini Frittata).

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