Description
A quick, delicious, and healthy way to roast a variety of vegetables with simple seasonings—all on one pan.
Ingredients
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, wedged
1 cup broccoli florets
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
Instructions
Preheat oven to 425°F.
Prepare and chop all veggies into similarly sized pieces.
Toss with olive oil, garlic powder, salt, and pepper in a large bowl.
Spread evenly on a parchment-lined baking sheet.
Roast for 20–25 minutes, flipping halfway through for even browning.
Garnish with fresh herbs and serve.
Notes
Use parchment or silicone mats to reduce cleanup and improve crisping.
Add chickpeas or cauliflower for added fiber and protein.
Leftovers can be tossed into grain bowls or wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sheet pan veggies, roasted vegetables, healthy side dish, easy vegan meal, one pan recipe