Sheet Pan Tomato Basil Vegetable Bake

• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, sliced
• 4 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss together cherry tomatoes, zucchini, bell peppers, red onion, garlic, olive oil, oregano, salt, and black pepper.
3. 3 Spread the vegetables in a single layer on a sheet pan.
4. 4 Bake for 25-30 minutes, until vegetables are tender and slightly caramelized.
5. 5 Remove from oven and sprinkle with fresh basil and Parmesan cheese, if using.
6. 6 Let cool for 5 minutes before serving.

Nutrition

Tips

• Feel free to add other veggies like mushrooms or eggplant based on what you have on hand.
• For extra flavor, drizzle with balsamic glaze before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispness.

Serving Suggestions

• Pair with a crusty baguette or a side of quinoa for a complete meal.
• Serve with a simple green salad dressed in lemon vinaigrette.

FAQ