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Sheet-Pan Roasted Summer Vegetables

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Sheet-Pan Roasted Summer Vegetables
  • Prep 25 min
  • Total 55 min
  • Servings 8
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This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Updated Jun 21, 2018

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
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
    Using high, dry heat roasting concentrates flavors and brings out the natural sweetness in vegetables.
  • tip 2
    Chopped basil tends to turn dark over time, so it’s best to chop the basil just before serving.

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.
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