What’s the quickest, easiest, and one of the tastiest ways to eat a bunch of vegetables? That’s right, with a sheet-pan full of oven roasted veggies. All you need to do is to chop up some seasonal vegetables, toss them with a simple marinade and pop them in the oven.
And since we’re in the middle of the summer month we definitely need a simple recipe for sheet-pan roasted summer vegetables which we can serve at barbecues or as a healthy side dish with almost every kind of meat, fish, or plant-based options.
To enhance the flavor of our colorful roasted summer vegetables we’ll toss them with a delicious balsamic-honey-marinade, which is super easy to whip up. And did I mention that this dish is extremely meal-prep worthy? So, without any further ado, let’s get started.Jump to Recipe
Healthy & Nutritious
Do you know those days when you realize you have eaten hardly any veggies today? It still happens to me far too often which is why I love recipes like these sheet-pan roasted summer vegetables.
All you have to do is to wash and chop some vegetables and put them on a baking sheet. And while the veggies are roasting in the oven you can take care of other things. And as soon as you come back there’s a bunch of roasted vegetables waiting for you to be eaten.
On top that, recipes like these sheet-pan roasted summer vegetables are a great meal prep component. Since I posted my recipe for autumn roasted vegetables last fall, I got into the habit of prepping it every week. Once I got home from my waitress-shifts on the weekends, all I had to do is to reheat some of these veggies for a healthy and delicious late-night-dinner. Therefore, I thought it’s time for a summer version!
Ingredients and Substitutions
The quantities given in this recipe are for about four servings. However, feel free to double or halve these quantities.
BTW – I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
My favorite summer vegetables for this recipe are …
- cherry tomatoes
- onion and garlic cloves
The ingredients or the honey balsamic marinade are:
- olive oil
- balsamic vinegar
- lemon juice
- some honey
- salt, pepper, dried thyme, oregano, and basil
Of course, you can always adjust the vegetables and quantities given here. Feel free to omit one or two of them or to use something else instead.
To make this sheet-pan roasted summer vegetable recipe vegan, simply replace the honey with the same amount of maple syrup.
How to Make this Recipe
Honestly, this sheet-pan roasted summer vegetable recipe couldn’t be easier. The only thing we have to do is to chop the vegetables.
Therefore, we start by washing all of our veggies thoroughly and cleaning the mushrooms with a kitchen towel or mushroom cleaner. Then cut the zucchini and eggplant into thin slices, the mushrooms into quarters and the broccoli into individual florets.
Now put all the sliced vegetables and tomatoes on a tray and we’ll take care of the marinade. For this, we simply put all the ingredients in a small bowl and mix them with a fork or a small whisk and pour it over the vegetables.
Next, use your hands and give it a good toss. Make sure that the marinade is spread well, and the vegetables are evenly distributed over the tray. Then pop it in the oven for about 20 to 25 minutes at 200°C or 400°F.
What to Serve with It?
If you’re still wondering what to serve with these sheet-pan roasted summer vegetables, here are a few suggestions.
- as a side dish with pan seared fish, tofu or meat.
- as a side dish for barbecues
- as a meal prep component for days when you don’t have time to cook
- as a filling for wraps and vegetable sandwiches
- as a vegetable component in nourishing bowls
Your Common Questions Answered
What can I use instead of one of the listed vegetables?
Feel free to omit one of them or replace it with another kind of vegetable like cauliflower or use a little bit more of the other vegetables instead.
How to make it vegan?
To make this recipe vegan friendly, simple replace the honey with maple syrup.
Here’s How to Save this Recipe for Later
To save leftovers or in case you like the meal prep this dish, simply transfer the roasted vegetables to an airtight container. As soon as they had cooled down, you can put them in the fridge where they will keep for several days.
To reheat them, simply put a serving of them in the microwave or reheat it on the stove.
I hope you like my sheet-pan roasted summer vegetables and that you give them a try soon.
And in case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
Save for Later
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If you loved this recipe, I hope you will also try some of my other recipes!
Sheet-Pan Roasted Summer Vegetables
- 1 baking sheet
- 1 zucchini
- 1 eggplant
- 1 small head of broccoli
- 300 g cherry tomatoes (≈ 10.5 oz)
- 300 g mushrooms (≈ 10.5 oz)
- 1 large yellow or red onion
- 3 cloves of garlic
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ lemon
- 2 tsp honey or maple syrup
- salt, pepper, dried thyme, oregano, and basil
- Preheat the oven to 200°C/ 400°F. Wash the vegetables thoroughly, clean the mushrooms. Cut the zucchini and eggplant in half lengthwise and slice them thinly, quarter the mushrooms and cut the broccoli into florets. Peel the onion and cut it into strips, peel the garlic cloves. Put everything on a baking tray together with the tomatoes.
- Mix the oil, balsamic vinegar, honey, and lemon juice well, add some salt and seasonings.
Cook in the Oven
- Pour the marinade over the vegetables and use your hands to toss. Then place in tray in oven for 20 to 25 at 200°C/ 400°F.
- calories: 113 kcal
- fat: 4.2 g (including 0.6g saturated fatty acids)
- carbohydrates: 10,4 g
- protein: 6.8 g