How To Make Sheet Pan Roasted Mediterranean Vegetables
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Serves:
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat your oven to 425°F (220°C).
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In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, red onion, cherry tomatoes, minced garlic, olive oil, dried oregano, dried basil, dried thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasoning.
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Transfer the seasoned vegetables onto a sheet pan in a single layer.
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Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized around the edges. Give them a stir halfway through cooking.
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Remove the sheet pan from the oven and garnish with fresh parsley.
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Serve the roasted Mediterranean vegetables as a delicious and nutritious side dish.
Nutrition
- Calories : 125kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 6mg
- Total Carbohydrates : 17g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 4g
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