Tastes like ratatouille, but so much easier!

Sheet Pan Roasted Vegetables

Recipe Snapshot

Servings

4

Total Time

50 minutes

Course

dinner

Ingredients

Prepare two sheet pans and line them with parchment paper.

Preheat the oven

1

Place the prepped vegetables on each sheet pan in an even layer, then drizzle with olive oil, Kosher salt, and  black pepper. Place in a hot oven and cook.

Roast the veggies

2

In a mason jar, combine remaining  olive oil, balsamic, pomegranate juice, chopped thyme, chopped garlic, and Kosher salt. Seal tightly, then shake.

Make the sauce

3

Finish, then serve

&

Drizzle the roasted vegetables with the sauce, then garnish with thinly sliced basil and a generous pinch of flaky sea salt.

Meet Author

Ari

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