Roasted Mediterranean Vegetables (Easy Sheet Pan Recipe)

Ingredients

• 3 cups bell peppers (red, orange, or yellow, about 2 large), chopped into 1-inch squares
• 2 cups eggplant (about 1 small), chopped into 1-inch cubes
• 2 cups zucchini or summer squash (or a combo), chopped into 1-inch pieces
• 14 ounce can chickpeas (optional), drained, rinsed and patted dry
• 8 ounces grape, cherry, or mini-plum tomatoes, preferably multicolored if available, left whole
• 8 ounces cremini mushrooms (baby bella), left whole or if large, chopped into 1-inch pieces
• 6 cloves garlic, sliced
• 3 tablespoons extra virgin olive oil or rosemary olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons lemon juice, freshly squeezed
• 1 tablespoon dried chives or 1/2 teaspoon onion powder
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon dried oregano
• 3/4 teaspoon fennel seed, gently crushed (optional, but recommended)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 cup feta or goat cheese, crumbled
• Fresh basil leaves

Instructions

1. 1

   Preheat oven to 425°F (220°C), place the racks in the 2nd from top and bottom positions, and line 2 large baking sheets with parchment paper or silicone baking mats.

2. 2

   Combine vegetables (stage 1): In a large bowl, stir together bell peppers, eggplant, zucchini (or summer squash), and chickpeas (if using), reserving the tomatoes and mushrooms for later.

3. 3

   Prepare seasoning mixture: In a small bowl, whisk together olive oil, balsamic, lemon juice, dried chives (or onion powder), sea salt, oregano, fennel seed (if using), thyme, and ground black pepper.

4. 4

   Season veggies: Pour 2/3 of the seasoning mixture over the vegetables and toss until evenly coated.

5. 5

   Spread on pans: Spread the stage 1 vegetables evenly across the 2 baking sheets in a single layer, leaving a little space between pieces whenever possible (otherwise the veggies steam instead of roast, and nobody came here for soggy zucchini).

6. 6

   Bake at 425°F (220°C) for 15 minutes.

7. 7

   Season remaining veggies (stage 2): While the other veggies are baking, add the tomatoes, mushrooms, and garlic to the same large bowl. Pour over the remaining seasoning mixture and toss until evenly coated.

8. 8

   Add remaining veggies to pan: After the first veggies have baked for 15 minutes, remove pans from oven. Flip the vegetables with a spatula, then add the stage 2 veggies to the pans, spreading them apart the best you can. Return the pans to the oven, rotating them 180° and switching their positions. Bake until the vegetables are tender and starting to brown around the edges, about 15–20 minutes.

9. 9

   Serve: Transfer veggies to a serving bowl or platter, top with feta or goat cheese and fresh basil if you'd like. Finish with an extra squeeze of lemon juice or a drizzle of olive oil before serving, if desired.