Description
Sheet Pan Mediterranean Potatoes and Vegetables is a vibrant, healthy dish featuring roasted baby potatoes, zucchini, red pepper, and red onion, seasoned with herbs and lightly coated in oil. Served with sun-dried tomato butter bean hummus, it’s perfect for a quick, flavorful vegetarian meal.
Ingredients
Scale
- 500g new (baby) potatoes, halved
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 zucchini, sliced
- ½ can (200g) butter beans, drained and rinsed
- 2 tbsp oil
- 1 tbsp corn flour
- 1 tsp basil
- 1 tsp dried oregano
- 5–6 fresh basil leaves, for garnish
- To serve: Sun-dried tomato butter bean hummus
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, toss halved potatoes, red onion, red pepper, zucchini, and butter beans with oil, corn flour, basil, and dried oregano until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pan.
- Roast for 25-30 minutes, stirring halfway through, until potatoes are tender and vegetables are lightly browned.
- Remove from oven and transfer to a serving platter.
- Garnish with fresh basil leaves and serve alongside sun-dried tomato butter bean hummus.
Notes
- Ensure vegetables are cut into similar sizes for even roasting.
- Use a high-quality oil like extra-virgin olive oil for better flavor.
- Optional: add a sprinkle of chili flakes or lemon juice for added brightness.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sheet pan vegetables, Mediterranean roasted vegetables, vegetarian meal, roasted potatoes, healthy sheet pan dinner