Sheet Pan Vegetarian Dinner
A simple and delicious sheet pan vegetarian dinner featuring roasted vegetables and chickpeas, seasoned with herbs and spices for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas.
In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, dried oregano, salt, and black pepper.
Pour the olive oil mixture over the vegetables and chickpeas. Toss well to coat everything evenly.
Spread the vegetables and chickpeas in a single layer on a large sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Remove from the oven and sprinkle with chopped fresh parsley before serving.