Name: Sheet-Pan Roasted Summer Vegetables
Prep time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups); 2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups); 1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups); 1 medium red onion, cut into 1-inch wedges (2 cups); 1 cup cherry tomatoes, halved; 4 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cloves garlic, finely chopped; 2/3 cup Progresso™ plain panko crispy bread crumbs; 2 teaspoons lemon zest; 1/4 cup chopped fresh basil

Sheet-Pan Roasted Summer Vegetables

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Prep Time:
25 minutes

Total Time:
55 minutes

Summer vegetables roasted with lemon garlic bread crumbs and basil garnish for a colorful, delicious side dish.

Ingredients:

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Instructions:

Preheat oven to 450°F. Lightly coat a large rimmed sheet pan (18x13-inch) with cooking spray. Spread zucchini, summer squash, bell pepper, onion, and tomatoes on the pan. Drizzle with 2 tablespoons of oil, sprinkle with 3/4 teaspoon of salt and pepper. Toss well to coat all vegetables evenly.
Roast the vegetables uncovered for 25-30 minutes, stirring halfway through, until they are tender and begin to brown slightly.
In an 8-inch skillet over medium heat, warm 1 tablespoon of oil. Sauté garlic for 1 minute until fragrant. Transfer garlic to a small bowl. Pour the remaining 1 tablespoon of oil into the skillet and heat. Toss in bread crumbs and stir until lightly browned, about 2 to 3 minutes. Combine bread crumbs with garlic in the bowl. Mix in lemon zest and the remaining 1/4 teaspoon of salt. Sprinkle the flavorful bread crumb mixture and fresh basil over your roasted vegetables. Enjoy!

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