sheet pan veggies
This sheet pan veggies recipe is a vibrant and easy way to enjoy a variety of roasted vegetables. Perfect as a side dish for any meal, the combination of flavors and textures will impress family and friends.
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 parchment paper (optional)
Ingredients
- 1 medium zucchini About 6 inches.
- 1 medium bell pepper Any color.
- 1 cup cherry tomatoes
- 1 medium red onion
- 1 cup broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easier cleanup (optional).
- Wash and prepare the vegetables. Slice the zucchini into half-moons, chop the bell pepper into bite-sized pieces, cut the red onion into wedges, and trim the broccoli into florets.
- In a large mixing bowl, combine the prepared vegetables and cherry tomatoes.
- Drizzle the olive oil over the veggies, then sprinkle with garlic powder, dried oregano, salt, and black pepper.
- Toss everything together with a rubber spatula or spoon until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on the prepared sheet pan.
- Roast in the preheated oven for about 25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes before serving.
- For added flavor, consider topping with fresh herbs like parsley or basil before serving.
Notes
Feel free to substitute or add other vegetables based on your preference, such as carrots, asparagus, or mushrooms.
This dish is great served warm or at room temperature and can be stored in the refrigerator for up to 3 days.
For added flavor, consider topping with fresh herbs like parsley or basil before serving.