Sheet-Pan Roasted Summer Vegetables

Name: Sheet-Pan Roasted Summer Vegetables
Prep time: 25 min
Total time: 55 min
Yield: 8
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

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Prep 25 min
Total 55 min
Servings 8

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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.

By Betty Crocker Kitchens

Updated Jun 20, 2022

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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

Steps

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.
2

Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
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.

Tips from the Betty Crocker Kitchens

tip 1
Chopped basil tends to turn dark over time, so it’s best to chop the basil just before serving.
tip 2
For even more Italian flavor, use Progresso™ Italian Style Panko Crispy Bread Crumbs instead of the plain ones in this Sheet-Pan Roasted Summer Vegetables recipe.
tip 3
Using high, dry heat roasting concentrates flavors and brings out the natural sweetness in vegetables.
tip 4
Chopped basil tends to turn dark over time, so it’s best to chop the basil just before serving your sheet-pan 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

*Percent Daily Values are based on a 2,000 calorie diet.

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