Ingredients:

  • 2 medium zucchini, sliced into half-moons (approximately 500 grams)
  • 2 large bell peppers (1 red, 1 yellow), sliced into strips (approximately 300 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 grams)
  • 1 teaspoon smoked paprika (5 grams)
  • ½ teaspoon ground cumin (2 grams)
  • ½ teaspoon dried oregano (1 gram)
  • ¼ teaspoon red pepper flakes (optional) (1 gram)
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. Wash and slice the zucchini and bell peppers. Place them into a mixing bowl.
  3. In a small bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, dried oregano, red pepper flakes, salt, and black pepper. Mix well to form a marinade.
  4. Pour the spice mixture over the sliced vegetables. Toss to ensure all pieces are evenly coated.
  5. Line a baking sheet with parchment paper (if using) for easier cleanup. Spread the vegetables in a single layer on the baking sheet.
  6. Place the baking sheet in the oven and roast for 20-25 minutes. Halfway through, stir the vegetables for even roasting. Roast until lightly browned and tender but still crisp.
  7. Remove from the oven and let cool slightly before serving.