Sheet Pan Vegetarian Dinner
A simple and delicious sheet pan vegetarian dinner featuring roasted vegetables and chickpeas, seasoned with herbs and spices for a wholesome, easy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 red onion, cut into wedges
1 cup cherry tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas.
Drizzle the olive oil over the vegetables and chickpeas.
Sprinkle smoked paprika, ground cumin, garlic powder, dried oregano, salt, and black pepper over the mixture.
Toss everything together until the vegetables and chickpeas are evenly coated with the oil and spices.
Spread the mixture in a single layer on the prepared sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and transfer the roasted vegetables and chickpeas to a serving dish.
Garnish with chopped fresh parsley.
Serve warm with lemon wedges on the side for squeezing over.