Description
A quick and easy 30 minute sheet pan dinner with fresh vegetables, herbs, and olive oil. The perfect healthy vegetarian meal for busy weeknights.
Ingredients
Scale
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- ½ red onion, sliced
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup crumbled feta cheese, fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
- Add the minced garlic, olive oil, oregano, basil, salt, and pepper to the bowl. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a large sheet pan. Avoid overcrowding the pan to ensure even roasting.
- Roast for 25 minutes, or until the vegetables are tender and slightly caramelized. About halfway through, give the vegetables a toss to promote even cooking.
- Remove from the oven and let cool slightly.
- Garnish with crumbled feta cheese and fresh parsley, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sheet pan vegetables, vegetarian, healthy, easy