Summer Sheet Pan Veggies
This Sheet Pan Veggies recipe is perfect any time of year, but in the summer, with all the fresh vegetables available, it is even a better time to make this for the family! Making healthy choices is easy when it tastes this good! You are going to love this easy recipe!
If you need some more vegetable inspiration, this Roasted Asparagus recipe is one you need to bookmark for later!
Yes, you bet! When you roast the vegetables in the oven, they retain a good amount of their nutrients because you are only using a small amount of a healthy oil, like olive oil. This is a great dish to serve to everyone!
Why I Love This Recipe
- Easy to make
- Great side dish that pairs perfectly with any type of meal
- Change up the seasoning to suit your tastes
- Healthy, nutritious, and tastes great
- Love fresh seasonal vegetables
Ingredients for Summer Sheet Pan Veggies
The great thing about this recipe is that not only is it easy to prepare, but you’ll likely already have all the ingredients you need in your kitchen. Plus, you can change up the veggies you use as the seasons change!
Ingredients
Zucchini – You can use green or yellow zucchini in this recipe or both.
Bell peppers – To add a variety of color and flavor, I like to use green, red, and yellow peppers.
Cherry tomatoes – You can use cherry or grape tomatoes, whichever are available.
Red onion – Adds both color and great sweet flavor when roasted.
Whole head of garlic – The garlic cloves, when roasted, become very soft and sweet.
Olive oil – Make sure you use a good-quality extra virgin olive oil; you will taste the difference!
Kosher salt & freshly ground black pepper – Seasoning is a must.
Crushed red pepper flakes – Optional; add as much or as little as you like to your taste.
Fresh basil – The perfect finishing garnish for this recipe. Sprinkle on just before serving.
How To Make Summer Sheet Pan Veggies
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup, if desired.
Add the bell pepper, zucchini, cherry tomatoes, red onion, and garlic to the sheet pan. Drizzle with the olive oil, then season with the salt, black pepper, and red pepper flakes. Toss everything together until evenly coated and spread into a single layer.
Roast for 30–35 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized and the tomatoes have begun to burst.
Remove from the oven and let cool for 2–3 minutes. Scatter the basil over the warm vegetables just before serving.
If you would like a fresh, simple dinner, then serve these veggies over your favorite pasta. This turns a delicious side into a main easily. Sprinkle on your cheese of choice!!
Little Chef’s Secrets
Notes
Change up the veggies as the seasons change. Try mushrooms or asparagus; they are great additions, though this recipe is designed to let zucchini, bell pepper, tomatoes, and onion take center stage.
Add the fresh basil right before serving, as it loses its bright flavor in the oven. Adding it at the end keeps its fresh, aromatic taste and vibrant color.
This recipe is delicious alongside any grilled mains, tossed with pasta, spooned over creamy polenta, folded into grain bowls, or served with crusty bread for a light meal.
Pin it HERE!!
Pin it HERE!!
Summer Sheet Pan Veggies
Ingredients
- 1 medium green zucchini sliced into ½-inch rounds or quarters
- 1 medium yellow bell pepper chopped
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 2 cups cherry tomatoes
- 1 medium red onion cut into wedges
- 1 head garlic cloves separated and left unpeeled (or 6–8 peeled cloves)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes plus more to taste
- ¼ cup fresh basil
Method
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup, if desired.
- Add the bell pepper, zucchini, cherry tomatoes, red onion, and garlic to the sheet pan. Drizzle with the olive oil, then season with the salt, black pepper, and red pepper flakes. Toss everything together until evenly coated and spread into a single layer.
- Roast for 30–35 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized and the tomatoes have begun to burst.
- Remove from the oven and let cool for 2–3 minutes. Scatter the basil over the warm vegetables just before serving.
