Sheet Pan Roasted Vegetables

Your favorite vegetables such as zucchini, eggplant, carrots, tomatoes, bell peppers and onions roasted in olive oil with herbs, garlic and lemon.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 72 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• ½ cup olive oil
• 1 teaspoon dried rosemary
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 16 cherry tomatoes
• 1 eggplant, peeled and diced
• 8 zucchini, peeled and chopped
• 8 carrots, diced
• 2 red onions, sliced
• 1 yellow bell pepper, sliced
• 2 bay leaves, crushed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.

Step 3

On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.