Sheet Pan Roasted Mediterranean Vegetables

4.5
(13)

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

close up view of Sheet Pan Roasted Mediterranean Vegetables in a white bowl
1
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 12 cherry tomatoes, halved

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 green bell pepper, chopped

  • 2 zucchini, sliced

  • 2 red onions, quartered

  • 2 cloves garlic, crushed and peeled

  • 2 tablespoons olive oil

  • 1 teaspoon chopped fresh basil

  • ground black pepper to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.

  3. Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts (per serving)

120 Calories
7g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 120
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 15mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 2g
Vitamin C 86mg 432%
Calcium 33mg 3%
Iron 1mg 5%
Potassium 473mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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