Easy Sheet Pan Roasted Vegetables Recipe

Ingredients

• 8 zucchini, peeled and chopped
• 1 eggplant, peeled and diced
• 8 carrots, diced
• 16 cherry tomatoes
• 2 red onions, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 0.5 cup olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves, crushed
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• salt and pepper to taste

Instructions

1. In a large bowl, combine the zucchini, eggplant, carrots, tomatoes, onions, and peppers with olive oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
2. Preheat your oven to 400 degrees F (200 degrees C).
3. Spread the vegetables in a single layer on a large roasting pan. Roast them uncovered for 20 minutes, or until the tomatoes begin to split and the edges of some vegetables are slightly crisp. Remove the pan from the oven and stir the vegetables. Return the pan to the oven and roast for another 20 minutes. Then, reduce the oven temperature to 200 degrees F (95 degrees C) and continue cooking until the vegetables are tender, turning them every 20 minutes to ensure even cooking.

Nutrition

• Calories: 72 kcal
• Fat Content: 5 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 11 mg
• Protein Content: 2 g
• Carbohydrate Content: 7 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g