Name: Sheet Pan Roasted Mediterranean Vegetables
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 12 cherry tomatoes, halved; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 green bell pepper, chopped; 2 zucchini, sliced; 2 red onions, quartered; 2 cloves garlic, crushed and peeled; 2 tablespoons olive oil; 1 teaspoon chopped fresh basil; ground black pepper to taste

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Sheet Pan Roasted Mediterranean Vegetables

cherry tomatoes, halved

red bell pepper, chopped

yellow bell pepper, chopped

green bell pepper, chopped

zucchini, sliced

red onions,

garlic,

olive oil

basil

black pepper

Preheat the oven to 350 degrees F (175 degrees C).


Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.


Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.


A good basic roasted veggie recipe. I ended up using only 1 red onion and 1 zucchini since both were on the large size and I was trying to keep the ratio to other veggies even.  This definitely needs salt to bring out the flavors. I added 1 tsp when I tossed everything in a bowl with the oil, before placing on the sheet pan.  I also did not halve the tomatoes - they would have been mush.  Next time I'd probably add them in halfway through cooking to keep them plump.  The tiny amount of basil, combined with the recipe submitter's original (unpublished version) of this recipe leads me to believe he meant DRIED basil.  I used fresh, because that's what I prefer, and I used about 1 tablespoon which I tossed in at the end after the veggies were cooked. Adding it at the beginning, it would have burned. I normally prefer my veggies roasted at a higher temp to get nice caramelization, however I stuck with the 350F. Even then, the veggies were more than done after 20 minutes.   Thanks for the recipe BigDaddy!

It needs to be cooked at a higher temperature. The vegetables don't roast.

No changes. This is the second time I have made this. It was a hit last time. I just shoved it in the oven.  I can't wait to eat it!

The only changes I made was I used a tsp. of Lawry's Seasoned Salt Mediterranean Herb Blend instead of fresh basil and cracked black pepper. I also added 8 ounces of a beef round roast that I cut in 1 inch cubes and cooked for 12 minutes before adding the veggies. I used a 1/2 Tbs. of olive oil and a 1/2 tsp. of the Lawry's mixed in to season the beef. Temperature length of time to cook the veggies once they're added to the beef etc. all remain the same. It was super delicious and so easy! I'll be making this again soon and many times after.

excellent  and I will try it over weekend thanks...

This is a wonderful way to prepare vegetables. My family loves it!

This will be a go to recipe It was excellent and the vegetables are interchangeable so it is extremely easy to make

Absolutely delicious! One of my favorites

Sheet Pan Roasted Mediterranean Vegetables

Prep Time: 30 minutes

Cook Time: 35 minutes

Total: 65 minutes

Servings: 4

Cost: $6.37 /serving

Author : BigDaddy

Ingredients

Instructions

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