Sheet-Pan Roasted Summer Vegetables Recipe

Name: Sheet-Pan Roasted Summer Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups); 2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups); 1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups); 1 medium red onion, cut into 1-inch wedges (2 cups); 1 cup cherry tomatoes, halved; 4 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cloves garlic, finely chopped; 2/3 cup Progresso™ plain panko crispy bread crumbs; 2 teaspoons lemon zest; 1/4 cup chopped fresh basil

Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

	PREP TIME 25m	COOK TIME 30m	TOTAL TIME 55m
YIELD 8 servings

Instructions

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes.
Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute.
Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat.
Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic.
Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.