Description
A delightful sheet pan meal featuring a mix of colorful roasted vegetables, perfect for a busy weeknight dinner.
Ingredients
Scale
- 2 Red Bell Peppers, chopped
- 2 Zucchini, chopped
- 1 Butternut or Yellow Squash, chopped
- 1 Broccoli, chopped
- 1 Yellow Onion, chopped
- 3 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- Fresh Thyme or Rosemary, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop your vegetables into uniform bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and fresh herbs until well-coated.
- Line a baking sheet with parchment paper and spread the seasoned veggies in a single layer.
- Roast for 20-25 minutes, stirring once or twice, until tender and brown.
- Serve immediately while hot.
Notes
You can swap in any vegetables you have on hand, and leftovers can be stored for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg