Name: Roasted Peppers and Summer Squash Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 bell peppers; 2 Italian frying peppers; 2 yellow squash; 2 clove garlic; 2 tbsp Quick Harissa; 2 tbsp extra virgin olive oil; salt

In the warm embrace of summer, the garden overflows with vibrant, taut-skinned peppers and squash. This simple, yet flavor-packed recipe of roasted peppers and summer squash marries these bounties of the season with a smoky, fiery kick of harissa. The roasting process allows the inherent sweetness of these vegetables to be amplified, creating a stunning side dish or a hearty vegetarian main.

roasted-peppers-and-summer-squash-recipe

Photos of Roasted Peppers and Summer Squash Recipe

The key ingredient you need to pay attention to here is Harissa. Harissa is a spicy and aromatic chili paste that's a widely used staple in North African and Middle Eastern cooking. It's a blend of hot chili peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. You can easily find it in the international aisle of most supermarkets or online.

Ingredients for Roasted Peppers and Summer Squash Recipe

Bell peppers: These are mild, sweet peppers that have a crisp texture and add a lovely crunch and color to the dish.

Italian frying peppers: Also known as Cubanelle peppers. They are longer and thinner than bell peppers with a slightly more intense flavor.

Yellow squash: A mild and tender vegetable that absorbs other flavors excellently. It adds a nice contrast in texture.

Garlic: Infuses the dish with a bold, pungent flavor that enhances the overall taste. It also complements the harissa well.

Quick harissa: A fiery and smoky chili paste that brings a unique depth of flavor to the dish.

Extra virgin olive oil: Used for roasting the vegetables, it brings a slight fruitiness to the dish. It also helps in binding the harissa and vegetables together.

Salt: Enhances the natural flavors of all the other ingredients.

One reader, Gilbert Betancourt says:

The roasted peppers and summer squash recipe is a delightful combination of flavors. The vegetables are perfectly roasted, bringing out their natural sweetness. The addition of harissa adds a nice kick of heat. It's a simple yet delicious dish that's perfect for summer gatherings. Highly recommended!

Gilbert Betancourt

Cooking Techniques for Roasted Peppers and Summer Squash Recipe

Preheat the oven to 375 degrees F: This step is essential to ensure that the oven reaches the correct temperature before roasting the vegetables.

Tossing the vegetables with harissa and oil: This step involves thoroughly coating the peppers, squash, and garlic with the harissa and oil to ensure even flavor distribution.

Roasting the vegetables: This technique involves spreading the vegetables on a large rimmed baking sheet and roasting them in the center of the oven for 45 minutes, or until they are softened and browned in spots.

Serving the vegetables: After roasting, the vegetables should be transferred to a bowl and can be served warm or at room temperature.

How To Make Roasted Peppers and Summer Squash

Enjoy spiciness and smokiness in every bite with these roasted peppers and summer squash, tossed in a rich chili pepper paste, for a delectable side dish!

Preparation: 10 minutes

Cooking: 45 minutes

Total: 55 minutes

Serves:

Ingredients

2bell peppers
2Italian frying peppers
2yellow squash
2garlic cloves
2tbspharissa
2tbspextra virgin olive oil
salt

Instructions

Preheat the oven to 375 degrees F.
In a bowl, toss the peppers, squash and garlic with the harissa and oil and season with salt. Spread the vegetables on a large rimmed baking sheet.
Roast in the center of the oven for 45 minutes, or until softened and browned in spots.
Transfer the vegetables to a bowl and serve warm or at room temperature. Enjoy!

Nutrition

Calories: 116.05kcal
Fat: 4.83g
Saturated Fat: 0.68g
Monounsaturated Fat: 3.32g
Polyunsaturated Fat: 0.58g
Carbohydrates: 18.81g
Fiber: 3.38g
Sugar: 2.28g
Protein: 1.82g
Sodium: 496.88mg
Calcium: 54.78mg
Potassium: 649.28mg
Iron: 1.32mg
Vitamin A: 92.86µg
Vitamin C: 84.22mg

Helpful Technique for Perfecting Roasted Peppers and Summer Squash

To ensure even roasting and prevent the vegetables from becoming too soft or mushy, cut the bell peppers, Italian frying peppers, and yellow squash into similar-sized pieces before tossing them with the harissa and olive oil. This will allow the vegetables to cook at the same rate, resulting in a more uniform texture and flavor. Additionally, stirring the vegetables halfway through the roasting process can also promote even browning.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Chop and marinate the vegetables the night before to save time on the day of cooking.

Use a mandoline: Slice the peppers and squash quickly and uniformly using a mandoline for even roasting.

Double batch: Make extra roasted peppers and summer squash to use in other recipes throughout the week.

One-pan cooking: Use a large rimmed baking sheet to roast all the vegetables at once, saving time on cleanup.

Quick seasoning: Use pre-made harissa paste for a quick and flavorful seasoning without the need to mix individual spices.

Substitute Ingredients For Roasted Peppers and Summer Squash Recipe

bell peppers - Substitute with poblano peppers: Poblano peppers have a mild heat and a slightly smoky flavor, which can add a unique twist to the dish.
Italian frying peppers - Substitute with anaheim peppers: Anaheim peppers have a similar mild heat and a slightly sweet flavor, making them a suitable replacement for Italian frying peppers.
yellow squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great substitute for yellow squash in this recipe.
garlic - Substitute with shallots: Shallots have a mild, sweet flavor that can add depth to the dish without overpowering the other ingredients.
quick harissa - Substitute with smoked paprika: Smoked paprika can provide a similar smoky flavor and mild heat to the dish, enhancing the overall taste.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for extra virgin olive oil in this recipe.

Presentation Ideas for Roasted Peppers and Summer Squash

Elevate the plating: Arrange the roasted peppers and summer squash in an artful and visually appealing manner on the plate, ensuring each element is showcased beautifully.
Incorporate vibrant colors: Introduce a pop of color by garnishing the dish with fresh microgreens and edible flowers, adding a touch of elegance and sophistication to the presentation.
Utilize negative space: Embrace the concept of minimalism by allowing some areas of the plate to remain empty, creating a sense of balance and highlighting the natural beauty of the dish.
Add a drizzle of finishing oil: Just before serving, delicately drizzle a high-quality balsamic glaze over the roasted vegetables, adding a glossy sheen and enhancing the overall flavor profile.
Garnish with a sprinkle of sea salt: Finish the dish with a light sprinkle of Maldon sea salt to provide a delightful contrast in texture and a burst of flavor with each bite.

Essential Kitchen Tools for Making This Recipe

Oven: You will need an oven to roast the peppers and summer squash.
Baking sheet: A large rimmed baking sheet is required to spread the vegetables for roasting.
Bowl: A mixing bowl will be used to toss the peppers, squash, and garlic with the harissa and oil.
Tongs: Tongs will be helpful for transferring the roasted vegetables to a serving bowl.
Knife: A sharp knife will be needed to slice the peppers and squash.
Cutting board: Use a cutting board to prepare and slice the peppers and squash.
Measuring spoons: Measuring spoons will be used to measure the harissa and olive oil.
Salt shaker: A salt shaker will be used to season the vegetables with salt.

Storage and Freezing Instructions for This Recipe

Let the roasted peppers and summer squash cool completely before storing or freezing.
For short-term storage, place the cooled vegetables in an airtight container and refrigerate for up to 5 days.
To freeze the roasted vegetables:
- Arrange the cooled peppers and squash in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 2-3 hours, or until the vegetables are frozen solid.
- Transfer the frozen vegetables to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents.
- Frozen roasted peppers and summer squash can be stored for up to 6 months.
To reheat frozen roasted vegetables:
- Preheat the oven to 350°F (175°C).
- Spread the frozen vegetables on a baking sheet and roast for 10-15 minutes, or until heated through and slightly crispy.
- Alternatively, you can reheat the vegetables in a skillet over medium heat, stirring occasionally, until warmed through and slightly crispy.

How To Reheat Leftover Roasted Peppers and Summer Squash

Preheat your oven to 350°F (175°C). Place the leftover roasted peppers and summer squash in an oven-safe dish and cover it with aluminum foil. Heat in the oven for about 10-15 minutes, or until the vegetables are heated through. This method helps to retain the moisture and flavor of the vegetables.
For a quicker option, you can reheat the roasted peppers and summer squash in the microwave. Place the vegetables in a microwave-safe dish and cover with a damp paper towel. Heat on high for 1-2 minutes, or until the vegetables are heated through. Stir the vegetables halfway through the reheating process to ensure even heating.
If you want to add a little extra flavor to your leftover roasted peppers and summer squash, try sautéing them in a pan with a little olive oil and some fresh herbs like basil or thyme. Heat the oil in a pan over medium heat, add the vegetables and herbs, and sauté for 3-5 minutes, or until the vegetables are heated through and slightly crispy.
For a cold option, you can chop up the leftover roasted peppers and summer squash and add them to a salad or sandwich. The smoky flavor of the roasted vegetables pairs well with fresh greens and a tangy vinaigrette.
Another delicious way to repurpose your leftover roasted peppers and summer squash is to blend them into a soup or dip. Simply place the vegetables in a blender or food processor with some broth, cream, or yogurt, and blend until smooth. Season with salt, pepper, and your favorite herbs and spices to taste.

Interesting Trivia About Roasted Peppers and Summer Squash

Roasted peppers and summer squash are excellent sources of vitamins A and C, as well as fiber. They are also low in calories, making them a healthy addition to any meal.

Budget-Friendly: Is This Recipe Economical for Home Cooking?

This roasted peppers and summer squash recipe is highly cost-effective, utilizing affordable and readily available ingredients. The combination of bell peppers, Italian frying peppers, and yellow squash offers a balance of flavors and textures. The addition of garlic and quick harissa elevates the dish, providing a burst of aromatic and spicy notes. With a moderate cost of approximately $10, this recipe is a budget-friendly option for a household of 4. Overall Verdict: 9.

Is This Roasted Vegetable Recipe Healthy?

This roasted peppers and summer squash recipe is a healthy and nutritious dish. The recipe features bell peppers, Italian frying peppers, yellow squash, and garlic, which are all nutrient-dense vegetables. These vegetables are rich in vitamins, minerals, and antioxidants, making them an excellent addition to any diet. The use of extra virgin olive oil provides healthy monounsaturated fats, which have been shown to reduce the risk of heart disease. The harissa adds a flavorful kick to the dish without relying on excessive amounts of salt or unhealthy additives.

To make this recipe even healthier, consider the following suggestions:

Use a variety of colorful bell peppers to increase the diversity of nutrients and antioxidants in the dish
Add other vegetables such as zucchini, eggplant, or onions to boost the fiber content and overall nutritional value
Reduce the amount of olive oil used, or substitute it with a lower-calorie cooking spray to decrease the calorie content
Experiment with different spice blends or herbs, such as Italian seasoning or fresh basil, to add flavor without increasing the sodium content
Serve the roasted vegetables over a bed of quinoa, brown rice, or whole-grain pasta to incorporate complex carbohydrates and additional fiber into the meal

Editor's Opinion on This Roasted Vegetable Dish

The roasted peppers and summer squash recipe is a delightful combination of flavors and textures. The use of harissa adds a spicy kick, while the roasting process brings out the natural sweetness of the vegetables. The dish is versatile and can be served as a side or as a main course with added protein. The simplicity of the recipe allows the vibrant colors and flavors of the vegetables to shine through. It's a perfect dish for summer gatherings or as a healthy addition to any meal.

Enhance Your Roasted Peppers and Summer Squash Recipe with These Unique Side Dishes:

Garlic Roasted Asparagus: Tender asparagus spears roasted with garlic and olive oil, topped with a sprinkle of parmesan cheese

Honey Glazed Carrots: Sweet and savory carrots glazed with honey and butter, garnished with fresh parsley

Grilled Corn on the Cob: Juicy corn on the cob grilled to perfection and brushed with a garlic herb butter

Similar Recipes to Try If You Enjoy This Dish

Grilled Vegetable Skewers: Marinate the vegetables in a mixture of olive oil, balsamic vinegar, and herbs before threading them onto skewers and grilling until tender and slightly charred.

Mango Salsa: Combine diced mango, red onion, jalapeno, cilantro, and lime juice for a refreshing and flavorful salsa that pairs well with grilled fish or chicken.

Butternut Squash Soup: Simmer butternut squash with onions, garlic, and vegetable broth until tender, then puree until smooth and finish with a swirl of cream for a comforting and creamy soup.

Honey Glazed Carrots: Toss carrots with honey, butter, and a pinch of cinnamon before roasting in the oven until caramelized and tender for a sweet and savory side dish.

Berry Crisp: Mix fresh berries with a touch of sugar and lemon juice, then top with a crumbly mixture of oats, flour, butter, and brown sugar before baking until golden and bubbly for a delightful dessert.

Appetizer and Dessert Pairings for Roasted Peppers and Summer Squash

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and crispy for a delicious start to any meal.

Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, and tangy balsamic glaze. Serve on crispy toasted bread for a burst of flavor in every bite.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. It's a light and refreshing dessert option for any occasion.

Why trust this Roasted Peppers and Summer Squash Recipe:

This recipe guarantees a burst of flavor with roasted peppers and summer squash. The combination of bell peppers, Italian frying peppers, and yellow squash creates a colorful and vibrant dish. The addition of garlic and quick harissa infuses the vegetables with a delightful kick. The use of extra virgin olive oil ensures a rich and indulgent taste. Trust in the simplicity and freshness of these ingredients to elevate your dining experience.

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FAQ:

Can I use different types of peppers for this recipe?

Yes, you can definitely use different types of peppers based on your preference or what's available. Feel free to experiment with different varieties to add more flavor and color to the dish.

Can I substitute the harissa with another type of seasoning?

Absolutely! If you don't have harissa on hand, you can substitute it with other seasonings like paprika, cayenne pepper, or even a blend of your favorite spices to add a unique twist to the dish.

How can I tell if the vegetables are done roasting?

The vegetables should be softened and have some browned spots when they are done roasting. You can also check for tenderness by piercing them with a fork. If they are soft and slightly caramelized, they are ready to be removed from the oven.

Can I prepare the roasted peppers and summer squash ahead of time?

Yes, you can prepare the dish ahead of time and store it in an airtight container in the refrigerator. It can be served warm or at room temperature, making it a convenient dish for meal prep or entertaining.

What can I serve with the roasted peppers and summer squash?

This dish pairs well with grilled meats, roasted chicken, or as a flavorful topping for salads. You can also enjoy it as a standalone side dish or incorporate it into wraps and sandwiches for a delicious and healthy meal option.