Description
Delight in a vibrant medley of sheet pan roasted vegetables, perfect for quick weeknight dinners or meal prep. Bursting with flavor and color, this dish is a healthy favorite.
Ingredients
Scale
- 2 cups carrots, sliced
- 2 cups bell peppers (red, yellow, or orange), chopped
- 2 cups zucchini, chopped
- 1 cup red onion, wedged
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all vegetables into uniform pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and oregano until evenly coated.
- Spread the seasoned veggies on a baking sheet lined with parchment paper, ensuring they are not overcrowded.
- Roast in the oven for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Remove from the oven and let cool slightly before serving.
Notes
- Customize with your favorite vegetables or seasonal picks.
- For added flavor, experiment with spices like paprika or fresh herbs.
- Consider adding a sprinkle of feta cheese just before serving for an extra touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg