Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Zucchini, Onion, and Peppers 3.0 (82) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 4 Serve this delicious side with our Honey-Glazed Chicken. Ingredients 3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds 2 red or yellow bell peppers, cut into 1-inch squares 1 medium red onion, cut into ½-inch wedges 2 tablespoons olive oil 2 teaspoons coarse salt ½ teaspoon ground pepper Directions Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast until vegetables are tender and browned inspots, 30 to 35 minutes. Rate it Print