Sheet Pan Roasted Vegetables with Balsamic & Basil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan roasted vegetables including eggplant, zucchini, bell pepper, and tomato, tossed with balsamic dressing and fresh basil to highlight their natural sweetness. An elegant, quick side that goes with almost anything.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 2156mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 39mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.