Mediterranean Vegetables

Our sheet pan Mediterranean vegetables are a delectable side or can be a main dish that can be served regularly in your family's dinner rotation.

📝 Ingredients

• 2 zucchini, (quartered + cut into 1 1/2 inches long)
• 1 medium eggplant, (cut the same size as the zucchini)
• 2-3 carrots, (quartered + cut into 1 1/2 inches long (slightly smaller than squash))
• 1 red bell pepper, (cut into chunks)
• 1 yellow bell pepper, (cut into chunks)
• 1 red onion, (cut into chunks)
• 1 (10-ounce) container grape tomatoes
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• balsamic glaze
• 1/4 cup pine nuts, (toasted and salted)
• just a squeeze fresh lemon juice

👨‍🍳 Instructions

1. 1Arrange an oven rack to the center position. Preheat oven to 425ºF (232ºC). Line a large rimmed baking sheet with parchment.
2. 2In a small bowl, whisk together olive oil (2 tablespoons) and Italian seasoning (1 tablespoon).
3. 3Add cut vegetables to a large mixing bowl, then toss with olive oil and Italian seasoning mixture. pepper until evenly coated.
4. 4Spread the mixture in a single layer on the prepared baking sheet (do not overcrowd, use 2 baking sheets if necessary). Sprinkle vegetables with salt (1/2 teaspoon) and pepper (1/2 teaspoon).
5. 5Roast in the preheated oven for 15 minutes and flip over. Return vegetables to oven and continue to roast until the vegetables are tender and begin to char, about 5-10 minutes (watch closely towards the end so they don't go from char to burn!)
6. 6When vegetables come out of the oven then adjust the seasoning if needed. Lightly drizzle vegetables with balsamic glaze then sprinkle with pine nuts and serve immediately! Enjoy!