Sheet Pan Roasted Zucchini & Summer Veg
Crispy-edged zucchini with cherry tomatoes, eggplant, and garlic cloves roasted together until golden and caramelized. Pure salt, pepper, and olive oil let the vegetables shine—ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 4g
Ingredients
- 1.5 lb zucchini
- 1.5 cups cherry tomatoes
- 1 medium head eggplant
- 8 cloves garlic cloves
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 425°F and line a sheet pan with parchment paper.
- 2
Cut zucchini into 1/4-inch-thick rounds, chop eggplant into 1-inch cubes, halve the cherry tomatoes, and peel garlic cloves.
- 3
Toss all vegetables with olive oil, salt, and black pepper on the sheet pan until evenly coated.
- 4
Spread in a single layer and roast for 18–20 minutes until edges are golden brown and vegetables are tender.
- 5
Serve hot straight from the pan or transfer to a platter.
Tools you’ll need
- sheet pan
- parchment paper
- oven
- knife
- cutting board
- large bowl
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