These Spicy Roasted Vegetables combine classic roast vegetables--zucchini, summer squash, bell peppers, and red onions--and make them a bit more exciting with the addition of cayenne pepper.
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Why You'll Love This Dish
This, to me, is the best oven-roasted vegetables recipe.
It's a special recipe for me. It's one of the first things I learned to make when I ventured out on my own. My dad had bought me a roasting pan, which I still own and use today, and gave me an easy roasted vegetables recipe that I made countless nights!
These spicy roasted veggies are seasoned simply with olive oil, salt, pepper, and a bit of cayenne for heat. This simple seasoning really allows the natural flavors of the vegetables to shine, combining to make a delicious caramelized side packed with flavor.
This easy side dish comes together quickly. It's a versatile side great for a variety of proteins, from steak to chicken to tofu, added to soups and salads, grain bowls, breakfast, and wraps.
These roasted zucchini and peppers are the perfect addition to a delicious and healthy meal. A good source of fiber, vitamins, and minerals, this colorful and flavorful vegan side will be a new favorite!
What You'll Need
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- Red Bell Pepper You can use other types of bell peppers, too. Whatever you have on hand is great.
- Orange Bell Pepper Yellow bell peppers are also nice here.
- Zucchini and Summer Squash If you can't find one of these, you can double up on the other.
- Red Onion You can also use a sweet or yellow onion.
- Black Pepper A few cracks of freshly cracked pepper is wonderful in this recipe.
- Kosher Salt Diamond Crystal Kosher Salt is my favorite brand.
- Cayenne Powder Also known as ground red pepper.
How to Make Spicy Roast Vegetables
Step One Preheat the oven to 450 degrees Fahrenheit, then prepare your vegetables. Slice your red bell peppers into 1 to 2-inch bite-sized pieces.
Step Two Slice your orange bell peppers into 1 to 2-inch bite-sized pieces.
Step Three Chop your zucchini into 1 to 2-inch pieces.
Step Four: Cut your summer squash into similarly sized cubes.
Step Five Chop your red onion in half, then into bite-sized pieces.
Step Six In a large bowl, sprinkle the vegetables with salt and pepper, cayenne, and drizzle with olive oil. Toss to coat evenly.
Step Seven Place vegetables in a single layer on in a roasting pan or on a baking sheet.
Step Eight Roast at 450 degrees Fahrenheit for about 30 minutes or until the vegetables are tender.
- You can make this dish seasonal by swapping out your veggies for others.
- In the winter, try roasted sweet potatoes, Brussels sprouts, and parsnips.
- In the spring, add asparagus or fennel.
- In summer, the vegetables listed here are perfect. Try adding a few cherry tomatoes, too!
- In the fall, try roasted cauliflower, broccoli florets, and carrots.
- You can also add different spices to your vegetables, like thyme, rosemary, Italian seasoning, Herbs de Provence, cumin, coriander, ginger, garlic powder, or curry powder. Try a blend of spices to see what you like best.
- For some added flavor, try adding Honey Jalapeño Lime Vinaigrette or a spoonful of Creamy Dill Sauce over top!
- They can also be garnished with fresh soft herbs like basil, parsley, cilantro, or mint.
How to Store
Fridge Store leftover roasted vegetables in an airtight container in the fridge for 3 to 4 days.
Freezer You can also freeze roasted vegetables. Remove as much air as possible from a resealable plastic or silicone storage bag and freeze. They will not maintain their texture, so these are best added to something like a soup or stew.
Reheating To reheat, heat on a baking sheet in a single layer in the oven at 400 degrees Fahrenheit until warmed through, or in a microwave-safe bowl in the microwave for a few minutes.
Yes. You can make roasted vegetables up to 3 days in advance. The texture will be best directly out of the oven, but they can be reheated at a later date.
An easy way to decide what vegetables to roast together is the group them by their seasons. However, you can also mostly use what you have on hand with great results.
Yep! Try your roasted and chilled vegetables in bowls and salads.
How to Serve
These spiced roasted vegetables are amazing with a variety of proteins. Try serving them with:
Grain Bowls Mediterranean Grain Bowls are a personal favorite.
Beef This Ranchera Meat is flavored with a carne asada marinade that's spicy, citrusy, and delicious.
Other Recipes You'll Love
Need more roasted veggie sides? Try these recipes!
Spicy Roasted Vegetables
- 1 red bell pepper
- 1 orange bell pepper
- 1 red onion
- 1 zucchini
- 1 summer squash
- 3 tablespoons olive oil extra virgin
- ½ tablespoon cayenne pepper
- kosher salt and pepper to taste
- Preheat oven to 450 degrees Fahrenheit.
- Cut the peppers, zucchini, summer squash, and onion into 1- to 2-inch bite-sized pieces.
- Add to a bowl, season with salt, pepper, and cayenne pepper.
- Mix thoroughly. Add to a baking sheet or roasting pan. Cook for 30 minutes or until vegetables are tender, lightly browned, and somewhat caramelized.
- Taste for seasoning and serve.
- Feel free to swap out vegetables in this recipe with other vegetables you have on hand, like broccoli, cauliflower, carrots, celery, sweet potatoes, or cherry tomatoes.
- You can also choose the vegetables that are the most seasonally appropriate, depending on when you make this recipe.
- Fridge Store leftover roasted vegetables in an airtight container in the fridge for 3 to 4 days.
- Freezer You can also freeze roasted vegetables. Remove as much air as possible from a resealable plastic or silicone storage bag and freeze. They will not maintain their texture, so these are best added to something like a soup or stew.
- Reheating To reheat, heat on a baking sheet in a single layer in the oven at 400 degrees Fahrenheit until warmed through, or in a microwave-safe bowl in the microwave for a few minutes.