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How To Make Roasted Vegetable Zoodles With Luscious Freshness
Grant Logan

Roasted Vegetable Zoodles

A vibrant, low-carb dish featuring spiralized zucchini, sweet roasted peppers, and cherry tomatoes, perfect for a nourishing dinner ready in just 30 minutes. This gluten-free, vegan recipe delivers bold flavor and wholesome comfort with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, spiralized
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • to garnish fresh basil

Equipment

  • oven
  • large baking sheet
  • spiralizer or vegetable peeler
  • colander
  • paper towels or clean cloth
  • large skillet
  • mixing spoon or tongs

Method
 

  1. Preheat your oven to 425°F (220°C). This high heat ensures beautifully caramelized vegetables.
  2. On a baking sheet, toss bell peppers, tomatoes, and red onion with olive oil, garlic, Italian seasoning, salt, and pepper.
  3. Spread veggies evenly and roast for 15–20 minutes, until tender and caramelized on the edges.
  4. While veggies roast, spiralize zucchini into zoodles using a spiralizer or vegetable peeler.
  5. Place zoodles in a colander, sprinkle with salt, and let sit 5–10 minutes to draw out moisture.
  6. Pat zoodles dry using paper towels or a clean cloth to prevent sogginess.
  7. Sauté dried zoodles in a skillet over medium heat for 2–3 minutes until tender-crisp.
  8. Combine sautéed zoodles and roasted vegetables. Toss gently, garnish with fresh basil, and serve immediately.

Notes

To boost protein, toss in chickpeas or grilled chicken. For a cheesy finish, add Parmesan or nutritional yeast. Don’t skip salting and drying the zoodles — it’s key to avoiding sogginess. Finish with fresh basil and a squeeze of lemon for brightness.