Description
A vibrant and flavorful medley of Mediterranean vegetables roasted to perfection on a single sheet pan. This easy and healthy side dish features zucchini, bell peppers, red onion, cherry tomatoes, and Kalamata olives, seasoned with garlic, oregano, and lemon juice.
Ingredients
2 medium zucchinis, sliced into 1/2-inch thick rounds
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch wedges
1 cup cherry tomatoes, whole
1/2 cup Kalamata olives, pitted
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the sliced zucchinis, red bell peppers, red onion wedges, cherry tomatoes, and Kalamata olives.
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss well to coat all pieces evenly.
Spread the vegetables out in a single layer on the prepared sheet pan.
Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the roasted vegetables.
Gently toss to combine and transfer the vegetables to a serving dish.
Garnish with chopped fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes