Description
A colorful and nutritious vegetarian sheet pan dinner loaded with seasonal vegetables and spices, perfect for an easy weeknight meal.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, combine zucchini, bell pepper, red onion, cherry tomatoes, broccoli, and chickpeas.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, oregano, salt, and pepper.
- Toss everything together until well coated.
- Spread the vegetables and chickpeas in an even layer.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- Feel free to swap in your favorite vegetables based on the season.
- This dish is great for meal prep; store leftovers in the fridge for up to 3 days.
Keywords: vegetarian sheet pan dinners, easy vegetarian meals, healthy sheet pan recipes, one pan vegetarian meal, roasted vegetable dinner