Sheet Pan Roasted Vegetables

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Sheet Pan Roasted Vegetables

Prep Time 2 hours
Cook Time 40 minutes

Course Appetizer, Dinner, Lunch

Servings 30 servings



  • 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



  • Mix all the ingredients in a large mixing bowl. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400°F.
  • 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.
  • 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.


For Flex™ Patients: Top with crushed walnuts (4). Recipe Yields: 30 servings of vegetables.

Keyword Sheet Pan, Vegetables

Stephanie Bray

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