Roasted Squash and Peppers

You can use this basic roasted vegetable recipe for any of your favorite vegetables. The baking time might vary slightly, depending on the size of the pieces.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 0.0%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 10.1g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 153mg
  • Calcium: 39mg


  • 3 small yellow squash
  • 3 small zucchini
  • 2 red bell peppers
  • Olive oil-flavored cooking spray
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar


  1. 1. Preheat oven to 500°.
  2. 2. Cut squash and zucchini in half crosswise. Cut halves lengthwise into 1/2-inch-thick wedges. Cut bell peppers into 2-inch-long strips. Set pepper strips aside.
  3. 3. Coat a large baking sheet with cooking spray. Place squash and zucchini in a single layer on baking sheet; coat vegetables with cooking spray. Sprinkle with oregano, salt, and pepper.
  4. 4. Bake at 500° for 5 minutes. Turn squash and zucchini gently; add pepper strips. Bake an additional 8 minutes or to desired degree of doneness. Transfer vegetables to a serving bowl. Add vinegar to vegetables, and toss gently.
  5. carbo rating: 7
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