Sheet Pan Roasted Mediterranean Vegetables
A vibrant and flavorful mix of Mediterranean vegetables roasted to perfection on a single sheet pan. This easy and healthy side dish features zucchini, bell peppers, red onion, cherry tomatoes, and olives, seasoned with garlic, oregano, and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
2 medium zucchini, sliced into 1/2-inch rounds
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
1 cup cherry tomatoes, whole
1/2 cup pitted Kalamata olives
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley, for garnish
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 mixing bowl, combine the sliced zucchini, red and yellow bell peppers, red onion chunks, cherry tomatoes, and Kalamata olives.
Add the extra virgin olive oil, minced garlic, dried oregano, kosher salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated.
Spread the vegetable mixture in a single layer on the prepared sheet pan.
Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring 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. Toss gently to combine.
Transfer the roasted Mediterranean vegetables to a serving dish and garnish with chopped fresh parsley.
Serve warm as a side dish or over cooked grains for a complete meal.