Roasted Peppers and Zucchini

Roasted vegetables taste great, and the combination of red bell peppers and zucchini is a favorite here at Now That’s Vegan! If you serve these vegetables alone on salad plates you’ve got an appetizer, and if you serve them on a bed of brown rice and add chickpeas you’ve got a meal.

Ingredients:

• 1 recipe cooked brown rice or other gluten-free cooked grain (optional)
• 2 red bell peppers, cut into 1-inch to 2-inch pieces
• 2 small zucchini, cut into round, 1/8-inch thin slices
• 4 to 6 large cloves garlic, smashed
• 1 tablespoon grapeseed oil
• 2 tablespoons fresh thyme
• 2 teaspoons dry Italian seasoning
• 1/2 teaspoon Himalayan salt
• 2 tablespoons kalamata olives, pitted and sliced
• 2 teaspoons capers

Directions:

1. Place all the ingredients into a large mixing bowl, except for the olives and capers. Mix to coat.
2. Spread evenly on a parchment paper lined baking sheet.
3. Roast on the top rack, in a 350º preheated oven for 20 minutes or until tender. Serve over a bed of brown rice or other gluten-free cooked grain, if using. Top with the olives and capers.

Variations:

1. Replace the zucchini with sliced yellow squash, or chopped butternut squash.
2. For added protein, add 1 (15oz) can chickpeas or other cooked beans.
3. Add 1/4 cup crimini (baby bella) mushrooms, chopped.

Yield:
Makes 4 servings

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