Sheet Pan Mediterranean Veggie Bake
This vibrant sheet pan Mediterranean veggie bake is a delightful medley of fresh vegetables, perfectly roasted to enhance their natural sweetness. Featuring zucchini, bell peppers, and cherry tomatoes tossed in aromatic extra virgin olive oil and oregano, this dish is both nutritious and visually appealing. It’s an effortless one-pan wonder that simplifies weeknight dinners while adding flair to any gathering. Enjoy the comforting flavors of the Mediterranean with minimal fuss!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes.
- Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss until evenly coated.
- Spread the seasoned vegetables evenly on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
- Remove from oven and let cool slightly before serving.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your veggie choices based on seasonal availability; asparagus or eggplant work well too. For an extra flavor boost, consider adding crumbled feta cheese before serving or a squeeze of fresh lemon juice.