Description
Savor the vibrant flavors of roasted sheet pan veggies, a simple and healthy dish that transforms everyday ingredients into a colorful feast.
Ingredients
Scale
- 2 bell peppers (mixed colors)
- 1 medium zucchini
- 2 medium carrots
- 1 red onion
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian herbs or spices
Instructions
- Preheat your oven to 425°F (220°C).
- Chop bell peppers, zucchini, carrots, and red onion into uniform bite-sized pieces.
- In a large bowl, toss chopped veggies with olive oil, salt, pepper, and Italian herbs until evenly coated.
- Spread the seasoned vegetables on a baking sheet in a single layer to avoid overcrowding.
- Roast in the oven for 25-30 minutes, stirring halfway through until edges are crispy and caramelized.
- Remove from the oven and let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg