Description
A simple and delicious sheet pan recipe featuring zucchini and a medley of colorful vegetables, roasted to perfection with olive oil and herbs.
Ingredients
2 medium zucchinis, sliced into 1/2-inch thick 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 wedges
1 cup cherry tomatoes
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
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 zucchinis, red bell pepper pieces, yellow bell pepper pieces, red onion wedges, cherry tomatoes, and baby carrots.
Drizzle the olive oil over the vegetables.
Sprinkle the dried thyme, dried oregano, garlic powder, salt, and black pepper over the vegetables.
Toss all the vegetables thoroughly to ensure they are evenly coated with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 25 minutes, stirring halfway through the cooking time to promote even roasting.
Remove the sheet pan from the oven when the vegetables are tender and slightly caramelized.
Serve warm as a side dish or over cooked grains for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes