sheet-pan-roasted-vegetable-medley-garlic-herbs

Sheet Pan Roasted Vegetable Medley with Garlic and Herbs

TOTAL
45min
PREP
15min
COOK
30min
Easy

Elevate your weeknight meals with this vibrant Sheet Pan Veggie Medley. A simple yet flavorful combination of seasonal vegetables roasted to perfection with garlic and fresh herbs, offering a healthy and delicious side dish or light main.

180 Calories
4g Protein
18g Carbs
12g Fats

*Nutrition per serving

Sheet Pan
Roasted
Vegetables
Garlic

Ingredients

Servings: 4
300g (10.5 oz) Broccoli florets
2 medium (approx. 300g / 10.5 oz total) Bell peppers (any color), cut into 2.5cm (1 inch) pieces
1 large (approx. 150g / 5.3 oz) Red onion, cut into wedges
2 medium (approx. 300g / 10.5 oz total) Zucchini, cut into 2.5cm (1 inch) thick rounds or half-moons
200g (7 oz) Cherry tomatoes
4 cloves (approx. 20g / 0.7 oz) Garlic cloves, minced
60ml (4 tbsp) Olive oil
1 tsp Dried oregano
1 tsp Dried thyme
1 tsp (or to taste) Salt
0.5 tsp (or to taste) Black pepper, freshly ground
2 tbsp Fresh parsley, chopped (for garnish)

Steps

1

Preheat your oven to 200°C (400°F). Select a large baking sheet (approximately 33cm x 45cm / 13x18 inches). If you don't have parchment paper, you can lightly grease the baking sheet with a little olive oil to prevent sticking.

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Using a large baking sheet is crucial to ensure the vegetables roast rather than steam. Overcrowding the pan will lead to soggy vegetables.

2

Prepare all the vegetables. Wash and trim the broccoli, cutting it into bite-sized florets. Wash the bell peppers, remove the seeds and core, and cut them into roughly 2.5cm (1 inch) pieces. Peel the red onion and cut it into wedges. Wash the zucchini and cut it into 2.5cm (1 inch) thick rounds or half-moons. Leave the cherry tomatoes whole.

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Ensure all vegetables are cut into relatively uniform sizes to promote even cooking. This will prevent some vegetables from being overcooked while others are still underdone.

3

In a large mixing bowl, combine the prepared broccoli florets, bell pepper pieces, red onion wedges, zucchini rounds, and cherry tomatoes. Add the minced garlic.

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Using a large bowl makes it easier to toss the vegetables and ensure they are evenly coated with the oil and seasonings.

4

Drizzle the olive oil over the vegetables in the bowl. Sprinkle the dried oregano, dried thyme, salt, and freshly ground black pepper over the vegetables.

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Start with the recommended amount of salt and pepper, and you can always add more to taste after roasting.

5

Toss everything together thoroughly. Use your hands or a large spoon to ensure each piece of vegetable is evenly coated with the olive oil, garlic, and herbs. This step is essential for achieving well-seasoned and beautifully roasted vegetables.

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Gently toss to avoid breaking up the vegetables too much, especially the cherry tomatoes.

6

Spread the seasoned vegetables in a single layer onto the prepared baking sheet. Make sure there is some space between the vegetables; do not overcrowd the pan. If necessary, use two baking sheets.

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Even distribution is key for roasting. If vegetables are piled up, they will steam instead of roast, resulting in a less desirable texture.

7

Place the baking sheet in the preheated oven. Roast for 25 to 35 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables halfway through the cooking time (around the 15-20 minute mark) to ensure even browning.

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Cooking time can vary depending on your oven and the size of your vegetable cuts. Check for tenderness by piercing a piece of zucchini or broccoli with a fork. Look for lovely browned edges on the vegetables.

8

Once the vegetables are roasted to your liking, carefully remove the baking sheet from the oven. Garnish with freshly chopped parsley before serving.

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The fresh parsley adds a bright, herbaceous finish that complements the roasted flavors.

9

Serve the Sheet Pan Veggie Medley immediately as a delicious side dish or a light vegetarian main course. It pairs wonderfully with grilled chicken, fish, or your favorite grains.

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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be enjoyed cold, reheated, or added to salads.

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