Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    24 People
  • VIEWS
    502

Transform simple vegetables into a symphony of flavors with this vibrant sheet pan roast. The sweetness of caramelized carrots and peppers dances with the earthy notes of eggplant and zucchini, all brightened by aromatic herbs and a zesty lemon kiss. Perfect as a hearty vegetarian main course or a colorful side dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    11 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 hrs In a large bowl, combine the zucchini, eggplant, carrots, tomatoes, onions, and bell peppers.

Image Step 02
02 Step

Recipe View 0 mins Add the olive oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Toss thoroughly to coat all vegetables evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (2 hours or overnight)

Image Step 03
03 Step

Recipe View 0 mins Preheat your oven to 400°F (200°C).

Image Step 04
04 Step

Recipe View 0 mins Spread the marinated vegetables in a single layer on a large roasting pan. Avoid overcrowding the pan for even roasting.

Image Step 05
05 Step

Recipe View 20 mins Roast the vegetables, uncovered, for 20 minutes, or until the tomatoes begin to burst and the edges of some vegetables start to caramelize. (20 minutes)

Image Step 06
06 Step

Recipe View 20 mins Remove the pan from the oven and stir the vegetables gently. Return the pan to the oven and continue roasting for another 20 minutes. (20 minutes)

Image Step 07
07 Step

Recipe View 50 mins Reduce the oven temperature to 200°F (95°C) and continue cooking until the vegetables are tender and deeply caramelized, turning every 20 minutes to ensure even cooking. The total cooking time will depend on the size and moisture content of your vegetables, but it should take approximately another 40-60 minutes. (40-60 minutes)

For a deeper flavor, consider adding a splash of balsamic vinegar during the last 15 minutes of roasting.
Feel free to customize the vegetables based on your preferences and what's in season. Other great additions include mushrooms, sweet potatoes, or Brussels sprouts.
Roasting time may vary depending on your oven. Keep a close eye on the vegetables and adjust cooking time as needed to prevent burning.

Dejon Cummerata

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 167 Ratings)
Total Reviews: (8)
  • Ignacio Kuphal

    I found that lining the baking sheet with parchment paper made cleanup a breeze.

  • Liliana Tromp

    This is a great way to use up leftover vegetables in my fridge.

  • Lorine Volkman

    These roasted vegetables are amazing! I love how the flavors meld together during the roasting process.

  • Murray Will

    I served this over quinoa with a dollop of Greek yogurt, and it was a delicious and healthy meal.

  • Flavio Rolfson

    I added a pinch of red pepper flakes for a little extra heat, and it was perfect!

  • Hattie Schamberger

    I used a mix of different colored bell peppers for a more visually appealing dish.

  • Clementine Brekke

    Marinating the vegetables overnight really makes a difference in the flavor. Don't skip that step!

  • Reinhold Schowalter

    My kids even loved these vegetables! That's a win in my book.

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