Sheet Pan Roasted Vegetables Wholesome and Simple Dish

Ingredients

• 1 cup cherry tomatoes, halved
• 1 whole bell pepper (any color), chopped
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 medium red onion, cut into wedges
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• to taste salt and pepper
• to taste fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier clean-up.
2. In a large mixing bowl, combine the cherry tomatoes, bell pepper, zucchini, yellow squash, red onion, and broccoli.
3. Drizzle olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss until all vegetables are well-coated with the oil and spices.
4. Spread the seasoned vegetables out evenly on the prepared sheet pan, ensuring they aren't crowded for optimal roasting.
5. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized around the edges, tossing halfway through cooking for even roasting.
6. Remove the vegetables from the oven and let cool for a few minutes. Plate and garnish with chopped fresh parsley before serving.