Lemon Garlic Sheet-Pan Vegetables

Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.

A note on this recipe

Spread the vegetables over a large pan instead of piling them up. More contact with the metal gives browned edges, while space between pieces lets moisture escape.

Ingredients

• 1 zucchini, cut into ¾-inch pieces
• 2 bell peppers, roughly chopped
• 1 red onion, cut into wedges
• 2 cups broccoli florets
• 3 tbsp olive oil
• 3 garlic cloves, minced
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• Zest and juice of 1 lemon

How to make it

Kitchen notes & substitutions

Add lemon at the end

Roasted lemon zest brings aroma; a final squeeze of juice keeps the vegetables bright without wetting them before roasting.

A useful variation

Serve over quinoa, couscous or rice. Use two trays if the vegetables will not fit comfortably.

Storage & making ahead

Refrigerate promptly in a covered container for 3–4 days. Reheat in the oven for a crispier result.

For temperature guidance, see FoodSafety.gov.

Questions about this recipe