Spicy Roasted Vegetables

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.

5 from 75 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 137kcal

Equipment

Roasting Pan or Baking Sheet
Kitchen Knife
Tongs (optional)

Ingredients

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

Instructions

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.

Notes

General

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.

Storage

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.

Nutrition