Sheet Pan Garden Vegetable Medley with Lemon-Herb

• •3 cup broccoli florets
• •2 large bell peppers, assorted colors, cut into 1-inch pieces
• •1 medium zucchini, cut into 1/2-inch half-moons
• •1 medium red onion, cut into 1/2-inch wedges
• •2 medium carrots, peeled and sliced into 1/2-inch coins
• •1 pint cherry tomatoes
• •0.3 cup olive oil
• •1 large lemon, juiced
• •3 cloves garlic, minced
• •1 tablespoon fresh rosemary, finely chopped
• •1 tablespoon fresh thyme leaves
• •1 teaspoon dried oregano
• •0.8 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 teaspoon red pepper flakes
• • for garnish fresh parsley, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan (or two smaller ones, if needed) with parchment paper for easier cleanup.

2. 2

   In a large bowl, combine the broccoli florets, bell peppers, zucchini, red onion, and carrots. Set aside the cherry tomatoes for later.

3. 3

   In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, fresh thyme leaves, dried oregano, salt, black pepper, and red pepper flakes until well combined. This is your lemon-herb dressing.

4. 4

   Pour the lemon-herb dressing over the vegetables in the large bowl. Toss thoroughly until all the vegetables are evenly coated.

5. 5

   Spread the coated vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded; if necessary, use a second sheet pan to allow for proper roasting and browning.

6. 6

   Roast for 20 minutes. Then, remove the sheet pan from the oven, add the cherry tomatoes to the pan, and gently toss the vegetables. Return to the oven and roast for another 10-15 minutes, or until the vegetables are tender-crisp and lightly caramelized.

7. 7

   Once cooked, remove from the oven. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.

8. 8

   Serve immediately as a wholesome main course, or as a vibrant side dish to grilled protein.

Chef's Tips

• 💡Don't overcrowd the sheet pan: For perfectly roasted, slightly crispy vegetables, ensure they are spread in a single layer without touching too much. Overcrowding steams the vegetables instead of roasting them.
• 💡Uniform cutting: Cut all vegetables to roughly similar sizes to ensure they cook evenly. This prevents some vegetables from being mushy while others are still raw.
• 💡Adjust herbs to your taste: Feel free to experiment with other fresh herbs like dill or marjoram, or use a pre-mixed Italian seasoning blend if fresh herbs are unavailable.
• 💡For meal prep: This dish makes excellent leftovers. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.