Sheet-Pan Roasted Veggies: A Flavor-Packed Healthy Feast

Enjoy a vibrant dish of Sheet-Pan Roasted Veggies, customizable and packed with flavor, perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Veggies

2 medium Zucchini Substitute with eggplant or mushrooms for variety.
1 large Red Bell Pepper Can swap with yellow bell pepper.
1 large Yellow Bell Pepper Feel free to use red peppers instead.
1 medium Red Onion Substitute with yellow onion if needed.
1 cup Cherry Tomatoes Grape or halved Roma tomatoes work too.

For the Seasoning

3 tablespoons Olive Oil No substitutes recommended.
1 teaspoon Garlic Powder Fresh minced garlic can be used.
1 teaspoon Dried Oregano Fresh oregano is a substitution.
to taste Salt
to taste Pepper

Equipment

large mixing bowl
baking sheet

Method

Step-by-Step Instructions for Sheet-Pan Roasted Veggies

Preheat the oven to 425°F (220°C).
Wash and chop the vegetables into bite-sized pieces.
Drizzle veggies with olive oil and sprinkle with seasoning, then toss to coat.
Arrange seasoned vegetables in a single layer on a baking sheet.
Roast for 20-25 minutes, stirring halfway through.
Prepare a tzatziki sauce by mixing yogurt, cucumber, lemon juice, garlic, and herbs.
Serve the warm roasted veggies with pita bread and tzatziki.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Feel free to customize with vegetables you have on hand. Store leftovers in an airtight container and reheat before serving.

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