Sheet Pan Veggie Blast: Roasting 5 Colors for 5 Different Lunches
This vibrant sheet pan recipe roasts red bell peppers, carrots, yellow squash, zucchini, and eggplant to perfection, creating a versatile base for five unique lunches. Seasoned with garlic powder, paprika, and olive oil, these veggies are packed with flavor and nutrients. Perfect for meal prep, they can be transformed into Buddha bowls, wraps, pasta dishes, salads, or taco fillings. Easy to store and reheat, this recipe is a time-saving, healthy solution for busy weekdays.
Ingredients
- 2 red bell peppers, sliced
- 3 l arge carrots, cut into sticks
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 medium eggplant, cubed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parchment paper for lining
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry all vegetables. Cut the red bell peppers into strips, carrots into sticks, yellow squash and zucchini into half-moons, and eggplant into cubes.
- In a large bowl, toss the veggies with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the veggies in a single layer on a parchment-lined sheet pan.
- Roast for 25-30 minutes, stirring halfway through, until tender and slightly charred.
- Let cool before serving or storing.