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.
Nutrition
Serving: 1gCalories: 119kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 522mgFiber: 3gSugar: 6gVitamin A: 1682IUVitamin C: 145mgCalcium: 37mgIron: 1mg
Notes
See the post for more information, photos and tips.