Roasted Vegetable Sheet Pan
A simple and delicious roasted vegetable sheet pan recipe featuring a colorful medley of fresh vegetables seasoned with olive oil, garlic, and herbs. Perfect as a side dish or a healthy main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 medium red onion, cut into 1-inch wedges
1 cup cherry tomatoes, whole
8 ounces cremini mushrooms, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and cremini mushrooms.
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss well to coat evenly.
Spread the vegetables out in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and transfer the roasted vegetables to a serving dish.
Sprinkle with chopped fresh parsley before serving.