Name: Sheet Pan Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Zucchini, peeled and chopped - 8; Eggplant, peeled and diced - 1; Carrots, diced - 8; Cherry tomatoes - 16; Red onions, sliced - 2; Red bell pepper, sliced - 1; Yellow bell pepper, sliced - 1; Olive oil - ½ cup; Dried rosemary - 1 teaspoon; Dried thyme - 1 teaspoon; Bay leaves, crushed - 2; Dried oregano - 1 teaspoon; Garlic, minced - 2 cloves; Fresh lemon juice - 2 tablespoons; Grated lemon zest - 1 teaspoon; Salt and pepper to taste - 1 teaspoon

Ingredients for - Sheet Pan Roasted Vegetables

1. Zucchini, peeled and chopped 8

2. Eggplant, peeled and diced 1

3. Carrots, diced 8

4. Cherry tomatoes 16

5. Red onions, sliced 2

6. Red bell pepper, sliced 1

7. Yellow bell pepper, sliced 1

8. Olive oil ½ cup

9. Dried rosemary 1 teaspoon

10. Dried thyme 1 teaspoon

11. Bay leaves, crushed 2

12. Dried oregano 1 teaspoon

13. Garlic, minced 2 cloves

14. Fresh lemon juice 2 tablespoons

15. Grated lemon zest 1 teaspoon

16. Salt and pepper to taste 1 teaspoon

How to cook deliciously - Sheet Pan Roasted Vegetables

1 . Stage

In a large 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 chill for at least 2 hours, and preferably overnight.

2 . Stage

Preheat oven to 400 degrees F (200 degrees C).

3 . Stage

On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.