Sheet Pan Roasted Mediterranean Vegetables Recipe

Roasted Mediterranean vegetables with cherry tomatoes, zucchini, peppers, onions, and garlic make a delicious one-pan dinner that’s easy to clean up.

Sheet Pan Roasted Mediterranean Vegetables is a delicious and healthy recipe that’s easy to make and perfect for a quick and easy weeknight meal. Here’s how to make it:

Ingredients:

• 2 large red onions, sliced
• 1 large eggplant, cubed
• 2 large zucchini, sliced
• 2 red bell peppers, sliced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 425°F (218°C).
2. In a large bowl, toss the sliced onions, eggplant, zucchini, and red bell peppers with olive oil, minced garlic, oregano, thyme, salt, and black pepper.
3. Spread the vegetables out in a single layer on a large baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, stirring once or twice, until they are tender and lightly browned.
5. Remove the sheet pan from the oven and drizzle with the juice of 1 lemon.
6. Serve hot as a side dish or over a bed of quinoa, rice, or other grains as a vegetarian main course.

Enjoy your delicious and healthy Sheet Pan Roasted Mediterranean Vegetables!