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Sheet Pan Roasted Vegetables

This dish features a colorful mix of vegetables like eggplant, zucchini, bell peppers, and cherry tomatoes roasted on a sheet pan. The high heat caramelizes their edges, creating a smoky, tender, and slightly crispy final texture with deep, rich flavors. It’s a simple yet flavorful way to enjoy roasted vegetables with minimal fuss.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French, Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant cut into 1/4 inch slices
  • 2 medium zucchini cut into 1/4 inch slices
  • 3 bell peppers bell peppers any color, sliced into strips
  • 1 cup cherry tomatoes whole or halved
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 teaspoon dried thyme or oregano or fresh herbs, if available
  • to taste salt and pepper

Equipment

  • Large rimmed baking sheet
  • Sharp knife and cutting board
  • Silicone spatula or tongs
  • Measuring spoons

Method
 

  1. Preheat your oven to 200°C (400°F) and line your large rimmed baking sheet with parchment paper or lightly oil it.
  2. Slice the eggplant, zucchini, and bell peppers into roughly 1/4 inch thick slices or strips, keeping the shapes uniform for even roasting.
  3. In a large bowl, toss the sliced vegetables with olive oil, dried thyme, salt, and pepper until they are evenly coated. The oil should glisten on the surface of each piece.
  4. Arrange the coated vegetables in a single layer on the prepared baking sheet, spreading them out so they aren’t overlapping. This helps them caramelize evenly.
  5. Place the baking sheet in the oven and roast for 25 to 30 minutes. During cooking, listen for gentle sizzling and watch for the edges to turn deep golden brown.
  6. About halfway through, use tongs or a spatula to gently toss the vegetables for even caramelization and prevent burning on one side.
  7. In the last 5 minutes, add the cherry tomatoes to the sheet, scattering them evenly among the vegetables. Continue roasting until they soften and burst slightly.
  8. Remove the sheet from the oven once the vegetables are tender and edges are nicely browned. The aroma should be fragrant and inviting.
  9. Let the vegetables rest for 5 minutes on the pan. Then, drizzle with a little more olive oil and sprinkle with fresh herbs if desired for added brightness.
  10. Serve warm or at room temperature, with a squeeze of lemon or balsamic vinegar for a final touch of acidity.

Notes

For extra flavor, sprinkle with grated Parmesan or crumbled feta after roasting. Feel free to swap or add other vegetables like mushrooms or zucchini squash for variety.