Sheet Pan Smoky Vegetable Bake

• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss all the diced vegetables with olive oil, smoked paprika, garlic powder, salt, pepper, and thyme until evenly coated.
3. 3 Spread the vegetables in a single layer on a sheet pan.
4. 4 Roast in the preheated oven for 30 minutes, stirring halfway through.
5. 5 Remove from the oven and squeeze lemon juice over the top.
6. 6 Garnish with fresh parsley before serving.

Nutrition

Tips

• Feel free to swap in any vegetables you have on hand.
• For extra flavor, sprinkle with crumbled feta cheese before serving.
• This bake can be made ahead and reheated before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to restore the crispy edges.

Serving Suggestions

• Serve with a dollop of Greek yogurt or a sprinkle of toasted nuts.
• Pair with a crusty loaf of bread or your favorite grain salad.

FAQ