Sheet Pan Roasted Mediterranean Vegetables
These Sheet Pan Roasted Mediterranean Vegetables could be your easiest summer side dish, ever! Just throw some vegetables on a baking tray, add garlic, salt and olive oil and call it a day. Easy, fresh and tasty!
Servings: 4 servings
Calories: 109kcal
Ingredients
- 1 red bell pepper diced into large pieces
- 1 yellow bell pepper diced into large pieces
- 1 green bell pepper diced into large pieces
- 1 zucchini ends trimmed, cut in half length ways and sliced into 1/2 inch pieces
- 2 large tomatoes diced large
- 2 bulbs garlic cut in half cross ways
- 2 tablespoons olive oil
- 1 teaspoon sea salt
Instructions
- Preheat oven to 375 degrees F and have ready a large baking tray.
- Place all the vegetables on the baking tray. Arrange the half garlic bulbs with the exposed garlic facing up. Drizzle with olive oil and sprinkle over salt.
- Roast for 20 minutes and remove from oven and stir the vegetables. Place all the garlic with the exposed garlic down. Return to oven and roast for a further 20 minutes or until the vegetables are really soft.
- Remove from oven. Pick up the half garlic bulbs and the garlic will come straight out of the skin. Discard the garlic skin. Add roasted garlic back to the vegetables.
- Serve hot from the oven.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Sheet Pan Roasted Mediterranean Vegetables
Amount Per Serving (1 serving)
Calories 109
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 593mg26%
Potassium 524mg15%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 6g7%
Protein 2g4%
Vitamin A 1957IU39%
Vitamin C 138mg167%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.