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Sheet Pan Roasted Vegetable Medley

This effortless dish combines a colorful array of fresh summer vegetables like zucchini, eggplant, bell peppers, tomatoes, and onions, roasted on a sheet pan to caramelize their edges and develop rich, smoky flavors. The vegetables are tossed with herbs, olive oil, salt, and pepper before roasting, resulting in tender, slightly syrupy vegetables with vibrant color and deep flavor, perfect for serving as a main or side.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini sliced into rounds
  • 1 medium eggplant cut into cubes
  • 2 bell peppers bell peppers any color, sliced
  • 4 medium tomatoes chopped or halved cherry tomatoes
  • 1 large onion sliced into wedges
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon dried thyme or basil, chopped fresh if preferred
  • to taste salt and pepper for seasoning

Equipment

  • Large sheet pan
  • Chef's Knife

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. Wash and prepare all your vegetables. Slice the zucchini into rounds, cut the eggplant into cubes, slice the bell peppers into strips, halve or chop the tomatoes, and wedge the onion.
  3. In a large bowl, toss all the chopped vegetables with olive oil, dried thyme, salt, and pepper until evenly coated. This helps the flavors meld and ensures even roasting.
  4. Spread the seasoned vegetables in a single, even layer on the prepared sheet pan. Avoid overcrowding to allow proper caramelization and browning.
  5. Place the pan in the preheated oven and roast for about 25-30 minutes, or until the edges are caramelized and vegetables are tender when tested with a fork. Shake the pan or stir the vegetables halfway through to promote even roasting.
  6. Remove the sheet pan from the oven and let the vegetables cool slightly. The caramelized edges and fragrant aroma should be inviting, and the vegetables should look vibrant and slightly shriveled at the edges.
  7. Serve the roasted vegetables warm or at room temperature. They can be enjoyed as a main, with crusty bread or grains, or as a flavorful side to grilled meats or fish.