Basil Roasted Veggies
These Basil Roasted Veggies are the easiest way to add bright, herby flavor to your plate with almost zero effort. Just toss everything on a sheet pan, let them roast until lightly charred, and enjoy a versatile veggie side that pairs with just about anything.
Servings: 6 servings
Calories: 91kcal
Ingredients
- 2½ cups zucchini chopped (275g) - 1 large zucchini
- 1½ cups red bell peppers chopped (170g) - 1 large bell pepper
- 1¼ cups red onion chopped (175g)- ½ large onion
- 1¼ cups cherry tomatoes 230g
- 12 oz. cauliflower florets 340g
- 3 frozen garlic cubes or minced cloves
- 1 Tbsp. olive oil 15g
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 Tbsp. basil paste 45g
Instructions
- Preheat the oven to 425℉. Add all veggies and garlic to a LARGE sheet pan (or multiple sheet pans if doing a larger batch). Spray or drizzle with olive oil and season with salt and pepper. Squeeze basil paste over the top. No need to mix it up yet.
- Roast for 35-40 minutes, tossing once halfway through, until tomatoes have burst, and veggies are tender and slightly charred. Toss together and top with fresh basil for garnish. Enjoy as a side, or piled onto rice bowls, pasta, grilled protein, or even salads.
Notes
GF/DF: Naturally!
If you don’t have basil paste, you can swap for a couple of tablespoons of chopped fresh basil, or 1-2 tsp dried basil. Or simply omit!
Search Lillie Eats and Tells Basil Roasted Veggies
Nutrition
Serving: 113g or 4oz. | Calories: 91kcal | Carbohydrates: 12g | Protein: 2.5g | Fat: 3g | Fiber: 3.1g