Description
A simple and delicious vegetarian sheet pan dinner that combines seasonal vegetables and protein for a wholesome meal.
Ingredients
Scale
- 1 medium zucchini, chopped
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, combine zucchini, bell pepper, cherry tomatoes, red onion, and chickpeas.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
- Spread the vegetables and chickpeas into an even layer on the pan.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This recipe is easily customizable; add your favorite spices or herbs.
- Serve with a side of grains such as quinoa or rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Fat: 15
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
Keywords: vegetarian sheet pan dinners, easy vegetarian recipes, healthy sheet pan meals, roasted vegetable recipes, one pan dinner