Sheet-Pan Roasted Summer Vegetables
Quick and easy oven roasted vegetables with a summery lemon balsamic honey herb marinade. These veggies pair perfectly with grilled or pan-seared fish and meat, in nourishing bowls, wraps and fit perfectly into your meal prep routine.
Kochutensilien
- 1 baking sheet
Zutaten
Vegetables
- 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
Marinade
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- ½ lemon
- 2 teaspoon honey or maple syrup
- salt, pepper, dried thyme, oregano, and basil
Anleitungen
Preparations
- 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.
Marinade
- 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.
Notizen
nutritional values per serving:
- calories: 113 kcal
- fat: 4.2 g (including 0.6g saturated fatty acids)
- carbohydrates: 10,4 g
- protein: 6.8 g
Nährwerte
Calories: 113kcal
Hast du das Rezept ausprobiert?Lass mich wissen, wie es dir gefallen hat!