Sheet Pan Roasted Mediterranean Vegetables
A vibrant and flavorful medley of Mediterranean vegetables roasted to perfection on a single sheet pan. This easy and healthy recipe is perfect as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
1 small red onion, peeled and cut into 1-inch wedges
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the red bell pepper, yellow bell pepper, zucchini, eggplant, cherry tomatoes, and red onion.
Add the minced garlic, extra virgin olive oil, dried oregano, dried thyme, crushed dried rosemary, salt, and black pepper to the vegetables.
Toss everything together until all the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared sheet pan, making sure they are not overcrowded.
Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring once halfway through, until they are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle the roasted vegetables with fresh lemon juice.
Gently toss to combine and transfer to a serving dish.
Sprinkle the chopped fresh parsley over the top as a garnish and serve warm.