Sheet Pan Roasted Vegetables

Recipe View 2 hrs In a large bowl, combine the zucchini, eggplant, carrots, tomatoes, onions, and bell peppers.

Recipe View 0 mins Add the olive oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Toss thoroughly to coat all vegetables evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (2 hours or overnight)

Recipe View 0 mins Preheat your oven to 400°F (200°C).

Recipe View 0 mins Spread the marinated vegetables in a single layer on a large roasting pan. Avoid overcrowding the pan for even roasting.

Recipe View 20 mins Roast the vegetables, uncovered, for 20 minutes, or until the tomatoes begin to burst and the edges of some vegetables start to caramelize. (20 minutes)

Recipe View 20 mins Remove the pan from the oven and stir the vegetables gently. Return the pan to the oven and continue roasting for another 20 minutes. (20 minutes)

Recipe View 50 mins Reduce the oven temperature to 200°F (95°C) and continue cooking until the vegetables are tender and deeply caramelized, turning every 20 minutes to ensure even cooking. The total cooking time will depend on the size and moisture content of your vegetables, but it should take approximately another 40-60 minutes. (40-60 minutes)