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Sheet Pan Roasted Vegetables

This dish features a medley of vegetables roasted on a sheet pan to develop smoky sweetness and tender bites. Main ingredients include zucchini, bell peppers, eggplant, and tomatoes, which caramelize and soften into a colorful, flavorful side or main course. The final appearance is vibrant with caramelized edges and juicy interiors, perfect for a fuss-free, wholesome meal.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into 1-inch pieces
  • 1 large eggplant cut into 1-inch cubes
  • 2 bell peppers any color, sliced into 1-inch pieces
  • 1 cup cherry tomatoes whole or halved
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon dried thyme or oregano for seasoning
  • to taste salt and pepper for seasoning
  • fresh basil basil chopped, for finishing

Equipment

  • Large rimmed baking sheet
  • Mixing bowl
  • Spatula or tongs
  • Knife and cutting board
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Slice the zucchini and eggplant into roughly 1-inch pieces, and cut the bell peppers into similar-sized strips.
  3. Place all the chopped vegetables into a large mixing bowl.
  4. Drizzle the olive oil over the vegetables, then sprinkle with dried thyme or oregano, salt, and pepper.
  5. Toss everything together thoroughly until all pieces are evenly coated with oil and seasonings.
  6. Spread the vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting.
  7. Place the sheet in the oven and roast for 30 to 35 minutes, stirring once halfway through, until edges are golden and caramelized.
  8. Check for doneness: peppers should be tender and slightly blistered, zucchini slightly shriveled, and juices bubbling around the vegetables.
  9. Remove from the oven and sprinkle with freshly chopped basil or drizzle with balsamic vinegar if desired.
  10. Let the vegetables sit for 5 minutes to allow flavors to meld, then serve warm or at room temperature, garnished with more basil if you like.

Notes

For extra flavor, sprinkle grated Parmesan or crumbled feta before serving. This dish pairs beautifully with crusty bread or grains for a complete meal.