Name: Sheet Pan Roasted Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1
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

Sheet Pan Roasted Vegetables

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Prep Time:
30 minutes

Cook Time:
90 minutes

Total Time:
120 minutes

Colorful veggies roasted in herby olive oil with zesty lemon and garlic.

Ingredients:

8 carrots, diced
8 zucchini, peeled and chopped
1 eggplant, peeled and 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 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Instructions:

Combine zucchini, eggplant, carrots, tomatoes, onions, and peppers in a big bowl. Toss with oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Refrigerate, covered, for a minimum of 2 hours, but overnight is best.
Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
Roast the vegetables on a large roasting pan, uncovered, at 400°F (200°C) for 20 minutes until the tomatoes split and some veggies start to crisp. Stir and roast for another 20 minutes. Lower the heat to 200°F (95°C) and continue cooking until the veggies are tender, turning every 20 minutes.

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