Sheet Pan Roasted Vegetables The Best Recipes

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Sheet Pan Roasted Vegetables

"Succulent roasted veggies with a sweet and smoky, herby taste. Good for a primary course with noodles or rice, or as a facet dish."

Ingredients :

eight zucchini, peeled and chopped
1 eggplant, peeled and diced
eight carrots, diced
sixteen cherry tomatoes
2 purple onions, sliced
1 pink bell pepper, sliced
1 yellow bell pepper, sliced
1/2 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 fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Instructions :

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

In a big bowl mix 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 preferably in a single day.
Preheat oven to 400 tiers F (2 hundred degrees C).
On a big roasting pan, roast the greens, uncovered, for 20 mins, or till the tomatoes have break up and the rims of a number of the vegetables are beginning to crisp. Remove from the oven and stir earlier than returning to the oven for every other 20 minutes. At this time lessen warmness to two hundred levels F (95 levels C) and continue cooking till veggies are gentle, turning each 20 minutes.

Notes :

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