Sheet-Pan Roasted Mediterranean Vegetables

Ingredients

• 2 medium (about 14 oz) zucchini
• 2 large (about 1 lb) bell peppers (red or yellow)
• 1.5 cups (about 12 oz) cherry tomatoes
• 4 cloves, minced garlic
• 3 tablespoons olive oil
• 1 teaspoon dried oregano

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place each zucchini on the cutting board and slice it crosswise into coins exactly 1/2-inch thick, about the thickness of a pencil eraser.

3. 3

   Set each bell pepper on the cutting board, slice off all four flat sides by cutting straight down around the core, then lay each side flat and cut lengthwise into strips 1-inch wide.

4. 4

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

5. 5

   Pour 3 tablespoons olive oil onto a large rimmed sheet pan (at least 18 by 13 inches) and tilt it side to side until the oil coats the entire bottom evenly.

6. 6

   Scatter the zucchini coins, bell pepper strips, and cherry tomatoes directly onto the oiled pan in a single layer; try not to stack them.

7. 7

   Sprinkle the minced garlic and 1 teaspoon dried oregano evenly over all the vegetables.

8. 8

   Add a pinch of salt and a pinch of pepper, then use two spoons to toss and tumble the vegetables until every piece is lightly coated with oil.

9. 9

   Slide the sheet pan into the oven and roast for 18–20 minutes, until the vegetables are soft when pierced with a fork and the edges turn golden brown to deep tan.

Tools you’ll need

• large rimmed sheet pan (18 by 13 inches)
• cutting board
• chef's knife or vegetable knife
• two spoons for tossing

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