Sheet Pan Roasted Vegetables

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Step: 1

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.

Step: 2

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

Step: 3

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.

Per Serving: 72 calories; protein 1.5g; carbohydrates 7.3g; fat 4.7g; sodium 11.1mg.

Getting stay in and cook your food instead of dining out is already a process in the best way if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it homemade Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .