Roasted Zucchini and Peppers with Lemon Caper Sauce
Awesome side dish of roasted zucchini and peppers with an easy to make lemon caper sauce. The simple sauce goes amazingly well on the roasted veggies.
Servings: 6
Ingredients
- 2 medium zucchini
- 2 large red bell peppers
- 1 large red onion
- 2 Tbsp drained capers
- 2-3 medium lemons
- 6 cloves chopped garlic
- 1/4 cup olive oil
- 1/2 cup extra virgin olive oil
- 1/2 tsp dry oregano
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Turn oven on to 400f and place rack in middle.
- Chop garlic cloves. Slice zucchini on diagonal into 1/2" slices. Slice peppers and onions into 1/2" strips.
- In a large bowl coat the peppers, onions, and zucchini with 1/4 cup of olive oil, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp pepper and the chopped garlic. Mix well.
- Spread the veggies onto a large sheet pan and roast in oven for 20 minutes.
- While veggies are roasting zest 1 lemon and set aside. Squeeze lemons and collect 1/4 cup of juice. Combine the lemon juice with 1/2 cup extra virgin olive oil, 2 Tbsp of capers, and 1/4 tsp of salt. Mix well.
- After twenty minutes turn off oven and turn on broiler. Broil the veggies for 3-5 minutes to crisp them up. Pay attention to not burn them.
- After the veggies are crisp remove and plate. Spoon 2-3 Tablespoons of the lemon caper sauce over the veggies and sprinkle on the lemon zest.
- Serve veggies with the remaining sauce on the side. Enjoy!
Nutrition
Calories: 174kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Sodium: 250mg