Name: Crisp Mediterranean Sheet Pan Vegetables with Herb Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium zucchini, cut into 1/2-inch sticks; 1 red bell pepper, cut into 1-inch pieces; 1 small red onion, cut into thick wedges; 1 cup cherry tomatoes, halved; 1 cup cauliflower florets; 2 tbsp extra-virgin olive oil; 1 tsp lemon zest; 1 1/2 tbsp fresh lemon juice; 2 tsp red wine vinegar; 2 garlic cloves, finely minced; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp freshly ground black pepper; 1/4 cup fresh flat-leaf parsley, chopped

Crisp Mediterranean Sheet Pan Vegetables with Herb Vinaigrette

GingerCherry5442

The secret to irresistibly crisp sheet pan vegetables lies in technique: a preheated pan, high heat, and ample space ensure caramelized edges instead of soggy bites. This Mediterranean-inspired medley features a rainbow of California’s summer produce—zucchini, bell pepper, onion, tomatoes, and cauliflower—roasted for maximum flavor and finished with a bright, garlicky herb vinaigrette. It’s a celebration of texture and taste, perfectly tailored to keto, paleo, low-carb, and Mediterranean diets. Enjoy as a vibrant main or a stunning side—no sogginess, just pure, roasted bliss.

Ingredients

Instructions

Preheat oven to 425°F (218°C) and place a large rimmed baking sheet in the oven as it heats up.
In a large bowl, toss zucchini, bell pepper, onion, cherry tomatoes, and cauliflower with 1.5 tbsp olive oil, lemon zest, black pepper, oregano, and thyme. Spread vegetables in a single layer on the hot sheet pan, ensuring they are not crowded.
Roast for 20 minutes, shaking the pan halfway through for even caramelization. Do not stir too much—let the edges brown for maximum crispiness.
Meanwhile, in a small bowl, whisk together remaining 0.5 tbsp olive oil, lemon juice, red wine vinegar, garlic, and a pinch of black pepper to make the vinaigrette.
After 20 minutes, check the vegetables for doneness. If more browning is desired, broil for 2-3 minutes, watching closely to avoid burning.
Remove from oven and immediately drizzle with the herb vinaigrette. Toss gently, then sprinkle with fresh chopped parsley before serving.