Description
A vibrant and flavorful medley of Mediterranean vegetables roasted to perfection on a sheet pan. This easy, healthy side dish features zucchini, bell peppers, red onion, cherry tomatoes, and olives, seasoned with garlic, oregano, and lemon for a bright, savory taste.
Ingredients
2 medium zucchinis, cut 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 pitted Kalamata olives
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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 zucchini rounds, red bell pepper pieces, red onion wedges, cherry tomatoes, and Kalamata olives.
Add the minced garlic, extra virgin olive oil, fresh lemon juice, dried oregano, kosher salt, and freshly ground black pepper to the vegetables.
Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared sheet pan.
Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
Remove the sheet pan from the oven and transfer the vegetables to a serving dish.
Sprinkle the chopped fresh parsley over the top as a garnish.
Serve warm as a side dish or over cooked grains for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes