Sheet Pan Roasted Vegetables The Best Recipes

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Sheet Pan Roasted Vegetables

"Succulent roasted vegetables with a sweet and smoky, herby flavor. Good for a primary path with noodles or rice, or as a side dish."

Ingredients :

eight zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
sixteen cherry tomatoes
2 purple onions, sliced
1 purple bell pepper, sliced
1 yellow bell pepper, sliced
half of cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, beaten
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons sparkling lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H

In a big bowl blend 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 relax for at the least 2 hours, and ideally in a single day.
Preheat oven to four hundred tiers F (2 hundred degrees C).
On a large roasting pan, roast the veggies, uncovered, for 20 mins, or until the tomatoes have cut up and the edges of a number of the vegetables are starting to crisp. Remove from the oven and stir earlier than returning to the oven for another 20 mins. At this time reduce warmth to 2 hundred ranges F (95 levels C) and keep cooking till greens are soft, turning every 20 minutes.

Notes :

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