Sheet Pan Roasted Vegetables (Recipe)

Jan 3, 2022

Sheet Pan Roasted Vegetables (Recipe)


✅ 2 medium potatoes

✅ 1 cup chopped tomatoes or sliced or cherry tomatoes

✅ 1-2 medium eggplants

✅ 2-3 medium zucchini

✅ 1 onion

✅ 1 bell pepper
✅ 3 cloves garlic chopped

✅ 2 tablespoons tomato paste

✅ 3 tbsp Extra virgin olive oil (I use Kasandrinos)

✅ Warm water

✅ 2 tablespoons dry mint

✅ 2 tablespoons oregano

✅ 1/4 cup parsley

✅ Salt/Pepper


1️⃣ Preheat oven at 350 F (180 C)

2️⃣ Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.

3️⃣ Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.

4️⃣ Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables. Add about the olive oil and mix well. We usually do it with our hands. Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).

5️⃣ Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.

6️⃣ Pour in a corner of the pan about 1/3 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.Pour more later if it seems like they are becoming dry.

7️⃣ Cover with aluminum foil and roast for about an hour.  After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).

8️⃣ If they are cooked, remove the foil and roast for another 30-45 minutes until the potatoes start turning golden brown.


Servings : 4
Ready in : 1 hour 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Greek, Mediterranean 

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