One-Pan Roasted Summer Veggies

Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Don't let summer produce season pass you by. This one-pan vegetable roast combines a selection of the best late summer vegetables. It will remind you of ratatouille, but with less stirring involved. If you have fresh herbs on hand like thyme or basil, chop them and mix them with the vegetables when you combine them with oil and leave off the cilantro garnish.

1 zucchini(cut in rounds)

½ cup red onion(small, sliced)

1 cup cherry tomatoes

1 yellow bell pepper(small, chopped)

2 tbsp extra-virgin olive oil

1 garlic clove(large, sliced)

¼ tsp sea salt(or to taste)

2 tbsp cilantro(chopped)

Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.

Toss all of the ingredients together except for the cilantro. Spread the vegetables out on the baking sheet and roast for 25 to 30 minutes.

Garnish the vegetables with the cilantro and enjoy!

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories193

% Daily Value *
Total Fat 14g18%
Protein 3g
Total Carbohydrate 16g6%

Net Carbohydrate 13g5%

Dietary Fiber 3g11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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