Roasted Summer Veggies

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Servings: 4 Prep: 15 min Cook: 25 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Kids Oven Sheet Pan Recipe Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

parchment paper ½ red onion 2 small eggplants 2 small zucchinis 1 red bell pepper 1 sweet potato 2 sprigs fresh thyme 2 tablespoons extra virgin olive oil ⅛ teaspoon sea salt, to taste ⅛ teaspoon ground black pepper, to taste

Instructions

1. Preheat oven to 350F. Line a baking sheet with silpat or parchment paper.

2. Peel red onion. Cut eggplant, zucchini, red onion, and bell pepper into 1 inch pieces. Cube sweet potato into 1/2 inch pieces. Remove thyme from stem.

3. Place veggies and thyme in a large bowl and toss with olive oil, sea salt, and pepper to taste.

4. Arrange veggies in a single layer on the baking sheet. Roast, tossing once, for 20-25 minutes until the veggies are caramelized.