Roasted Zucchini & Sheet Pan Veggies | Recipe
A healthy, simple and easy sheet pan vegetable side dish recipe featuring roasted zucchini, red bell pepper and red onion.
Sure, there's more than one way to cook squash, but if you really want to bring out the natural sugars and depth of flavor from within those healthy veggies, roasting is the way to go. Plus, it's way less maintenance than constantly shifting things around in a saute pan. So there we have it: Things are not only tasting better, they're getting easier too. Bonus.
This recipe is heavy on the zucchini, with the welcomed additional flavors of the red bell pepper and onion. Red bell pepper for sweetness, and a onion for a bit of a savory, intricate note. There is very little prep involved, just a little chopping, the drizzle of some olive oil and seasoning, and into the oven the mixture goes.
If you need some more sustenance alongside your roasted zucchini & sheet pan veggies, try serving them over brown rice...or even better, over brown rice and top the whole chi-bang with roasted salmon and a drizzle of soy sauce. Yum. This veggie mixture is also absolutely perfect alongside simple proteins like baked chicken breasts, roasted shrimp and would also be perfect alongside a grilled steak. Enjoy.
Try serving "Roasted Zucchini & Sheet Pan Veggies" with:
Ingredients:
4 zucchini, scrubbed clean and dried
1 red bell pepper, seeded, cored and stem removed
1 red onion, largely diced
2 tablespoons olive oil
2 teaspoons Kosher salt
3/4 teaspoon black pepper
Method:
Preheat the oven to 400° and have ready one large, rimmed sheet pan (possibly two) lined with aluminum foil.
Cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and cut each half into 3/4" pieces. Transfer to the sheet pan. Next, cut the red pepper into 3/4" strips lengthwise and cut each strips into thirds. Transfer to the sheet pan, along with the red onion.
Drizzle the vegetables with olive oil, sprinkle with salt and pepper and toss until vegetables are evenly coated with oil and seasoning. At this point, make sure the vegetables are not crammed together on the sheet pan. If there is not ample room for them to spread out, transfer half of the seasoned vegetable mixture to the second sheet pan to ensure they roast, rather than steam. Roast for 20 minutes. Serve and enjoy.
Try serving "Zucchini and Sheet Pan Veggies" with:
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