Description
A simple and nutritious recipe featuring a mix of colorful vegetables roasted to perfection on a single sheet pan. This hearty sheet pan veggie dish is seasoned with garlic, thyme, oregano, and olive oil, making it a delicious and healthy side or main dish that’s quick to prepare and easy to customize.
Ingredients
Scale
Vegetables
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, cubed
- 2 medium sweet potatoes, cubed
- 1 medium red onion, sliced
Seasonings & Oil
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for roasting the vegetables evenly and developing a golden crust.
- Prepare Vegetables: Wash all the vegetables thoroughly. Chop the bell peppers into bite-sized pieces, cube the zucchini and sweet potatoes evenly, and slice the red onion to ensure even cooking.
- Season Vegetables: In a large mixing bowl, combine all the chopped vegetables. Add extra virgin olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss everything well until every piece is evenly coated with the oil and seasoning.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper to prevent sticking. Spread the seasoned vegetables in a single, even layer on the sheet, making sure they are not overcrowded for proper roasting.
- Roast Vegetables: Place the sheet pan in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to promote even browning and tenderness.
- Serve: Once the vegetables are golden brown and tender, remove from the oven and serve warm or at room temperature as a side dish or main course.
Notes
- For extra crispiness, avoid overcrowding the pan so the vegetables roast rather than steam.
- Feel free to swap or add other vegetables like carrots, broccoli, or mushrooms based on preference.
- Use fresh herbs if available for a more vibrant flavor, adjusting quantities accordingly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
