Sheet Pan Roasted Vegetables
12 Each Cherry Tomatoes, Halved
1 Small Bag Fingerling Potatoes
1 Red Bell Pepper, Chopped
1 Yellow Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
2 Each Zucchini, Chopped
2 Each Red Onions, Quartered
2 Each Cloves Garlic, Crushed And Peeled
3 Tablespoons Olive Oil
1 Teaspoon Chopped Fresh Basil
1 Pinch Ground Black Pepper and Sea SaltTo Taste
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Place potatoes, cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large zip closed bag. Drizzle and toss with olive oil. Season with basil and pepper. Pour onto a foil lined, rimmed baking sheet.
Step 3 Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 45 minutes.