Roasted Zucchini, Peppers and Red Onion on One Pan

What you need

• 2 medium zucchini, cut into 2 cm (3/4 in) half-moons
• 2 red bell peppers, seeded, cut into 3 cm (1 1/4 in) squares
• 1 large red onion, cut into wedges 2 cm (3/4 in) thick
• 4 garlic cloves, left unpeeled
• 3 tbsp olive oil
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 lemon, for squeezing

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) with a rack in the upper third.

2. 2

   Cut the zucchini into half-moons, the peppers into squares and the onion into wedges through the root end so the layers hold together.

3. 3

   Tip the vegetables onto a large rimmed sheet pan and add the garlic cloves in their skins.

4. 4

   Add the olive oil, oregano, salt and pepper, and toss with your hands until everything is glossy.

5. 5

   Spread the vegetables in a single layer with a little space between pieces. Use two pans if they overlap, or they will steam instead of browning.

6. 6

   Roast for 12 min, then stir and flip the pieces.

7. 7

   Roast until the edges are browned and a knife slips easily into the zucchini, 10-15 min more.

8. 8

   Squeeze the soft garlic out of its skins, mash it lightly and stir it through the vegetables.

9. 9

   Squeeze the lemon over the pan and taste for salt. Serve hot or at room temperature.

Imported from pipercooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.