Roasted Veggie Sheet Pan Dinner (Print Version)
Seasonal vegetables roasted to perfection with herbs and garlic for a colorful, nutritious, and effortless one-pan dinner.
# Ingredients:
→ Vegetables
01 -
1 red bell pepper, chopped
02 -
1 yellow bell pepper, chopped
03 -
1 zucchini, sliced
04 -
1 red onion, cut into wedges
05 -
1 cup cherry tomatoes
06 -
1 cup broccoli florets
07 -
1 sweet potato, peeled and cubed
→ Seasoning & Oil
08 -
3 tbsp olive oil
09 -
3 garlic cloves, minced
10 -
1 tsp dried thyme
11 -
1 tsp dried oregano
12 -
½ tsp smoked paprika
13 -
Salt and black pepper to taste
14 -
Juice of ½ lemon (to finish)
→ Optional Add-Ons
15 -
1 can (15 oz) chickpeas, drained and rinsed
16 -
2 tbsp nutritional yeast or vegan Parmesan
17 -
Fresh parsley or basil, chopped
# Steps:
01 -
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 -
Place all chopped vegetables (and chickpeas if using) in a large mixing bowl.
03 -
Drizzle with olive oil, add garlic, herbs, paprika, salt, and pepper. Toss well to coat evenly.
04 -
Spread mixture in a single layer on the prepared baking sheet.
05 -
Roast for 25–30 minutes, stirring halfway through, until veggies are tender and slightly browned.
06 -
Remove from oven and drizzle with lemon juice. Garnish with chopped herbs and sprinkle with nutritional yeast or vegan Parmesan if desired. Serve hot.
# Notes:
01 -
Pair with quinoa, couscous, or a drizzle of tahini sauce for a more filling meal.
02 -
Use any combination of vegetables you have on hand — cauliflower, mushrooms, or green beans work well.
03 -
For extra crispness, avoid overcrowding the pan.