Clean out the fridge sheet pan roasted vegetables, a great way to use up those lingering veggies, creating a side dish that is flavorful, pairs well with any main, and also any leftovers can be repurposed for other delicious dishes.
Song of the day: "Strade di Roma" by Michele Zarrillo
Clean out the fridge sheet pan roasted vegetables, brings me back home
When I do this vegetable dish, it always brings back memories of home. My parents loved their veggies and I remember just eating roasted vegetables with some good bread, and those feelings of it being so so good just touches my soul. Forget fast food, we were brought up on real to goodness healthy wholesome food. Thank goodness for that!
Why would you want to make sheet pan roasted vegetables?
There are many good reason why this dish is one that you would want to make. Here are a few:
- It is very healthy
- Economical
- Leftovers can be repurposed
- Very flavorful
- Simple and easy
- It presents well with all the colors and textures
Ingredients for Clean out the fridge sheet pan roasted vegetables
As the title says, I used what was leftover in the fridge. Usually, by the end of the week, I look at what I need to use up in the fridge and pantry. This is what I found and used for this Clean out the fridge sheet pan vegetables:
- Red and yellow bell peppers
- Onions
- Eggplant
- Zucchini
- Garlic
- Baby potatoes
- Evo oil
- Dried oregano and rosemary
Prep can be fun
I know many think that cooking is a lot of work, however if you plan your meals and are organized, it can make it enjoyable and fun.
For me, and this is purely personal, I love chopping and slicing vegetables. It is like a meditation, call it one pointed mind, or being in the moment. Whatever you want to call it, I feel calm and peaceful when prepping our food.
With that being said, time to get into the kitchen, and let me show you how I make Clean out the fridge sheet pan vegetables!
Chopping and slicing
- Wash and dry all you vegetables.
- Take your potatoes and place into a pot of water and bring to a boil. Cook until fork tender. Drain and set aside.
- Slice up the onion, cut the peppers into bite size pieces, and chop the eggplant and zucchini first into rounds then cut into quarters, as you see in the picture below.
- Peel and press your garlic.
- Give your potatoes a bit of a smash too.
Into a pan you go
I love how easy this dish is. All we need to do now is put everything into a parchment lined pan. I do this so my clean up after roasting is much easier. No elbow grease required.
Le'ts season up these sheet pan veggies
- Sprinkle sparingly some fine sea salt, and fresh cracked black pepper. Then add some ground dried oregano, and rosemary.
- Splash in some good quality extra virgin cold pressed olive oil, and give the whole thing a good toss. Finish with some fresh chopped parsley.
- Into a 400° F oven and on the middle rack to cook for about 25-30 minutes or until veggies are cooked to your liking.
Gotta love some good caramelization
Is that not just a thing of beauty. More so, look at the color. The caramelized edges. The potatoes golden crisp on the skin. I am so hungry now, I just want to dive right into these Clean out the fridge sheet pan roasted vegetables!
Let's plate them up first. Get a beautiful serving dish and lay out all that goodness in. If there is any oil at the bottom, scoop it up and drizzle over top.
Time to taste
OMG, I love the sweetness of the peppers, and there is that bit of char and smokiness that does the peppers justice. The onions, sweet, and with the eggplant and zucchini, just pure vegetarian heaven. Furthermore, let us talk about those potatoes. They are just so so good. Crispy on the surface and so soft and billowy inside, and the combination of the oregano and rosemary is just perfect to take you on a Mediterranean adventure. Don't forget the bread, something crusty and rustic Italian works great.
P.S. There were some leftovers and used them one night to make Naan flatbread pizza, and on the next day to add to shrimp tacos. Talk about an incredibly versatile and economical dish, right?
Enjoy!
Print
Clean out the fridge sheet pan roasted vegetables
Clean out the fridge sheet pan roasted vegetables, a great way to use up those lingering veggies, creating a side dish that is flavorful, pairs well with any main, and also any leftovers can be repurposed for other delicious dishes.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 Asian eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium zucchini
- 1 onion
- 12 mixed baby potatoes
- 3 Tbsp evo oil
- 2 cloves garlic
- fine sea salt and fresh cracked pepper to taste
- 1 Tbsp dried oregano
- 1 Tbsp dried crushed rosemary
Instructions
Potatoes:
- Get a large pot of water on the stove. Scrub and wash the potatoes and cut off any unwanted parts. Place in the pot of water, bring to a boil and cook for about 15 minutes. Drain and set aside in a bowl.
Veggies:
- Pre-heat the oven to 400° F.
- Wash and pat dry the peppers, eggplant, and zucchini.
- Cut the peppers in half and take out all the interior, seeds and all. Cut into strips, then into bite size pieces.
- Grab the eggplant, cut in half lengthwise, then cut the halves down the center making quarters. Now cut those quarters into bite size pieces. Do the same for the zucchini.
- As for the onion, peel and cut in half, then slice into nice slivers.
- Take all the prepped vegetables and place in a parchment lined baking dish. Throw in the garlic which you have peeled and pressed.
- Grab the potatoes, give them a bit of a smash to flatten them, and lay those into the vegetable mix.
- Season with salt and pepper, drizzle with evo oil, and sprinkle in dried oregano, and rosemary, and lastly the fresh chopped parsley.
- Give it all a good toss so everything is well coated with the oil, seasoning, and herbs.
- Place on the middle rack of the oven, and bake for 25-30 minutes, or until veggies are cooked to your liking. I like mine charred a bit and caramelized.
- Take out of the oven, remove garlic, spoon roasted vegetables onto a serving dish. Spoon some of the oil remaining in the pan over the vegetables. Serve with some good rustic bread and your favorite main.
Enjoy!
Notes
Other veggies that would be good to use: carrots, beets, long peppers, sweet potatoes.
You could also do this in an air fryer. Your cooking time would really be shortened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Keywords: Eggplant, red peppers, yellow peppers, onions, garlic, Italian cooking, vegetarian, side dish, veggie lover, easy
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Amy Liu Dong says
I have a lot of vegetables in my fridge and this is the best idea for me to make. Thank you!
★★★★★
Ann says
"Clean out the fridge" recipe is one of the best recipes to make! I find myself cooking these types of recipes often.
★★★★★
Jamie says
Wow! This dish is like a masterpiece! Looks amazingly yummy and very delicious! The color this dish gives makes it so enticing and tempting! I totally loved it!
★★★★★