Q: Can I use different vegetables than the ones listed?

A: Of course you can! You can swap in eggplant, tomatoes, Brussels sprouts, or any veggies you love. Just keep the pan from getting too crowded.

Q: Do I have to use mini bell peppers?

A: No hard and fast rules with this recipe! Regular bell peppers work perfectly. Just cut them into wedges.

Q: Aren’t you supposed to add herbs while they cook?

A: You can but they might burn a little. If you add them after roasting, they stay fresh, green, and full of flavor.

Sheet Pan Roasted Veggies 2 Ways

Description

Veggies sit at the top of the food pyramid for a reason, yet most of us still fall short of getting those five servings a day. My Sheet Pan Roasted Veggies 2 Ways recipe makes that goal easier. One pan delivers Greek-style and smoky paprika garlic flavors you can switch up all week!

Ingredients

Scale

2 Large onions
2 Bags mini bell peppers
2 Large zucchini
2 Cartons Cremini mushrooms
4 Fresh garlic cloves, minced
2 Tablespoons olive oil, divided
Base Seasoning:
1½ Teaspoons salt
1½ Teaspoons garlic granules
Smoky Paprika:
2 Teaspoons smoked paprika
1 Teaspoon onion powder
1 Teaspoon garlic granules
3/4 Teaspoon salt
Greek:
1 Tablespoon dried oregano
2 Teaspoons dried thyme
2 Teaspoons dried basil
1 Tablespoon dried parsley
1 Teaspoon onion powder
1 Tablespoon lemon pepper
1/2 Teaspoon dried rosemary
2 Teaspoons garlic granules
3/4 Teaspoon salt
1/2 Cup fresh herbs, parsley, dill
1 Lemon

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Instructions

Preheat your oven to 425°F.
Wash and dry all produce well. Chop everything into similar-sized pieces around 1½-inch chunks. Leave the mushrooms whole or cut larger ones in half. Cut the lemon into halves. Mince the fresh garlic.
Lightly coat an extra-large sheet pan, about 20 x 14 inches, with a tablespoon of olive oil. If you only have half-sheet pans, you can split everything between two pans.
Add the zucchini, onions, mini bell peppers, and lemon halves to the pan.
Sprinkle with the base seasoning of salt and garlic granules. Toss gently to coat.
Roast until the vegetables start softening about 15 – 20 minutes.
While the veggies are roasting, add each seasoning blend to two separate bowls and mix them well.
Remove the pan from the oven and add the fresh minced garlic and mushrooms. Give everything a gentle toss.
Split the veggies into two sections on the pan. Season one side with half of the smoky paprika blend and the other with half of the Greek-style blend. Save the remaining seasoning to use at the end. Use two wooden spoons to mix each side separately.
Continue roasting until the vegetables are tender and most of the moisture has cooked off about 15 – 20 minutes more. If you prefer your veggies softer, roast for a few extra minutes. If you like your vegetables with more bite and firmness, shorten the cooking time.
Taste both sides and adjust salt and seasonings if needed.
For the Greek-style side, let the veggies cool slightly, then sprinkle with fresh chopped parsley and dill. Finish with a squeeze of the roasted lemons to brighten everything up!
If you aren’t already, I hope this recipe inspires you to become a veggie lover!
Enjoy!