Speedy Tuscan Lentil & Vegetable Sheet Pan
This quick and easy sheet pan recipe features hearty lentils and a colorful assortment of vegetables seasoned with Italian herbs, perfect for a healthy and satisfying meal.
Equipment
- Baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1 cup canned lentils rinsed and drained
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1/2 red onion sliced
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a spacious bowl, combine the rinsed lentils, chopped red bell pepper, zucchini, sliced red onion, and cherry tomatoes.
- Drizzle the mixture with olive oil and sprinkle with dried oregano, dried basil, garlic powder, salt, and pepper; toss thoroughly to coat all ingredients evenly.
Cooking
- Spread the seasoned lentil and vegetable mixture evenly onto the prepared baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized.
Serving
- Serve the dish immediately, optionally garnished with fresh parsley or basil.
Notes
This versatile dish can be enjoyed on its own for a light meal or served as a side dish alongside your favorite lean protein like grilled chicken or fish for a more complete meal. Adjust seasoning to taste, adding more herbs or a pinch of red pepper flakes for a subtle kick if desired.