Ingredients:

  • 2 medium zucchini, cut into ¾-inch half-moons (approx. 1 lb / 450g)
  • 2 large bell peppers (red and yellow), diced into 1-inch pieces (approx. 12 oz / 340g)
  • ½ small red onion, cut into wedges (approx. 3 oz / 85g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ¾ tsp red pepper flakes
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash and pat the zucchini, bell peppers, and red onion completely dry to ensure proper roasting and caramelization.
  3. In a large mixing bowl, toss the zucchini, bell peppers, and red onion with olive oil until evenly coated.
  4. Add garlic powder, red pepper flakes, dried oregano, salt, and black pepper to the bowl and toss again until vegetables are glistening and evenly seasoned.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring there is space between the pieces for air circulation.
  6. Roast for 20–25 minutes, tossing the vegetables once halfway through the cooking time, until the edges are charred and the peppers are caramelized.