MENU
  • Print
    886
  • Save
    136
  • Pinterest
    177
  • Email
    80
  • Facebook
    45

Sheet-Pan Roasted Summer Vegetables

sheet-pan roasted summer vegetables Side
Sheet-Pan Roasted Summer Vegetables
  • Prep 25 min
  • Total 55 min
  • Servings 8

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. MORE+ LESS-

June 21, 2018
Progresso Breadcrumbs
Make with
Progresso Breadcrumbs

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

Steps

Hide Images
  • 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.

  • Using high, dry heat roasting concentrates flavors and brings out the natural sweetness in vegetables.

Expert Tips

  • Chopped basil tends to turn dark over time, so it’s best to chop the basil just before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
% Daily Value
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.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment