Skip to Content
Menu

Sheet-Pan Roasted Summer Vegetables

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Jun 20, 2022
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This veggie side dish is summer on a sheet pan! Fresh peppers, squash and tomatoes are roasted and then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness to these yummy roasted summer vegetables. Plate them up for a colorful, delicious side.

Sheet-Pan Roasted Summer Vegetables

  • Prep Time 25 min
  • Total 55 min
  • Servings 8
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
  • 2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
  • 1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
  • 1 medium red onion, cut into 1-inch wedges (2 cups)
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves garlic, finely chopped
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 2 teaspoons lemon zest
  • 1/4 cup chopped fresh basil
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Step 
    2
    Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Step 
    3
    Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition

140 Calories
7g Total Fat
3g Protein
15g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
Total Fat
7g
12%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
320mg
13%
Potassium
400mg
11%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
9%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section