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 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Red Onion, Eggplants, Zucchinis, Sweet Potato, Fresh Thyme, Extra Virgin Olive Oil

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.