Sheet Pan Roasted Vegetables with Balsamic & Basil
If you love the flavors of ratatouille but want something easier, these sheet pan roasted vegetables are the answer. A simple roast brings out their natural sweetness, then a toss with balsamic dressing and fresh basil ties everything together. It’s a fast, flavorful side that pairs with just about anything.
Servings: 4 -6 servings
Calories: 299kcal
Video
Equipment
Ingredients
- 1 large red onion, thinly sliced into half moons
- 1 medium eggplant, cut into ½" cubes
- 2 bell peppers, any color, seeded and cut into strips
- 1 large (or 2 medium) zucchini, cut into ½" cubes
- 5 Roma tomatoes, cut into quarters, length wise
- ⅓ cup extra virgin olive oil, divided
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1 Tbsp balsamic vinegar
- 2 tsp pomegranate juice
- 1 Tbsp fresh thyme, finely chopped
- 2 medium garlic cloves, finely chopped
- 2 Tbsp fresh basil, thinly sliced or hand ripped
- Flaky sea salt, for serving
Instructions
- Preheat the oven to 450°F / 230°C, then line two sheet pans with parchment paper.
- Roast the veggies. Place the prepped vegetables on each sheet pan in an even layer, then drizzle with 3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Place in a hot oven and cook until tender, about 30-35 minutes, tossing once halfway through.
- Make the sauce. In a mason jar, combine remaining ~3 Tbsp olive oil, 1 Tbsp balsamic, 2 tsp pomegranate juice, 1 Tbsp chopped thyme, 2 cloves chopped garlic, and ½ tsp Kosher salt. Seal tightly, then shake (or whisk well).
- Finish, then serve. Drizzle the roasted vegetables with the sauce, then garnish with 2 Tbsp thinly sliced basil and a generous pinch of flaky sea salt.
Notes
- Storage: Refrigerate leftovers airtight for up to 5 days.
- Cook time: Adjust based on veggie size and desired tenderness.
Nutrition
Serving: 1.5cups | Calories: 299kcal | Carbohydrates: 18g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 884mg | Potassium: 641mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2620IU | Vitamin C: 95mg | Calcium: 41mg | Iron: 1mg
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