Eosinophilic Esophagitis Friendly Sheet Pan Roasted Vegetables
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Learn more →Ingredients
4 servings
- 2 cups broccoli florets, cut into 1 ½-inch pieces
- 1 red bell pepper, cut into 1-inch strips
- 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 1 small red onion, cut into 1-inch wedges
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the center. Place a large rimmed sheet pan in the oven while it preheats — this helps the vegetables begin browning immediately on contact.
- 2
In a large mixing bowl, combine the broccoli florets, bell pepper strips, zucchini, and red onion wedges. Drizzle with the olive oil and sprinkle with the salt, black pepper, garlic powder, and smoked paprika. Toss until every piece is evenly coated.
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