Sheet Pan Roasted Vegetables
Ingredients
- 8 zucchinis, peeled and chopped (about 8 cups)
- 3 cups asparagus, cut into bite-sized pieces
- 16 cherry tomatoes (about 1 cup)
- 2 red onions, sliced (about 1 cup)
- 1 red bell pepper, sliced (about 1 cup)
- 1 yellow bell pepper, sliced (about 1 cup)
- 2 Tbsp fresh lemon juice
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp lemon zest, grated
- 2 cloves garlic, minced
- 2 bay leaves, crushed
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
Instructions
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Mix all the ingredients in a large mixing bowl. Cover and chill for at least 2 hours, and preferably overnight.
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Preheat oven to 400°F.
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Spray a large roasting pan with zero-calorie nonstick cooking spray. Roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp.
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Remove from the oven and stir before returning to the oven for another 20 minutes. At this time, reduce heat to 200°F and continue cooking until vegetables are tender, turning every 20 minutes.
Notes
For Flex™ Patients: Top with crushed walnuts (4). Recipe Yields: 30 servings of vegetables.
