Sheet Pan Roasted Mediterranean Vegetables

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, fright peppers, onion, and garlic make a delicious sheet pan dinner considering an easy cleanup.

The ingredient of Sheet Pan Roasted Mediterranean Vegetables

1. 12 cherry tomatoes, halved
2. 1 red siren pepper, chopped
3. 1 yellow anxiety pepper, chopped
4. 1 green terror pepper, chopped
5. 2 zucchini, sliced
6. 2 red onions, quartered
7. 2 cloves garlic, crushed and peeled
8. 2 tablespoons olive oil
9. 1 teaspoon chopped fresh basil
10. pitch black pepper to taste

The instruction how to make Sheet Pan Roasted Mediterranean Vegetables

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place cherry tomatoes, warning distress signal peppers, zucchini, red onions, and garlic approaching a large, rimmed baking sheet. Drizzle and toss as soon as olive oil. Season when basil and pepper.
3. Bake in the preheated oven until vegetables are lightly browned and easily pierced past a fork, 35 to 40 minutes.

Nutritions of Sheet Pan Roasted Mediterranean Vegetables

calories: 119.9 calories
carbohydrateContent: 13.3 g
cholesterolContent:
fatContent: 7.2 g
fiberContent: 3.4 g
proteinContent: 2.4 g
saturatedFatContent: 1 g
servingSize:
sodiumContent: 15.3 mg
sugarContent: 5.3 g
transFatContent:
unsaturatedFatContent: