Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ½-inch rounds
  • 3 large red bell peppers (approx. 1.5 lbs / 680g), deseeded and cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper to prevent sticking and ensure an even heat distribution. Chop the zucchini and red peppers into uniform sizes to ensure they roast at the same rate.
  2. In a large bowl, toss the zucchini, red peppers, and minced garlic with olive oil. Sprinkle in the oregano, thyme, salt, and pepper. Toss vigorously until every piece is glistening and evenly coated in herbs.
  3. Spread the vegetables in a single layer on the baking sheet—do not overcrowd. Roast for 20–25 minutes, tossing once halfway through. Look for the edges of the zucchini to turn golden brown and the peppers to develop a slight char.
  4. Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with parsley.