Sheet Pan-roasted Vegetables

May 30, 2019

Sheet Pan-roasted Vegetables

Roasting dinner in the oven is a common, convenient method for preparing a wide variety of dishes, but did you know that it used to be considered “the most prestigious form of cooking”?

The world’s oldest gastronomic society began in 1248 and celebrated the art of roasting geese – they were called the “Confrérie de la Chaîne des Rôtisseurs” a.k.a. the Brotherhood of the Chain of the Roasters.

While we’re not recommending goose this time around, these roasted vegetables are a great addition to any meal or all on their own!


  • 1 medium butternut squash or marrow/zucchini squash
  • 2 red Romano peppers or other color bell peppers/capsicums
  • 2 red onions
  • 1 zucchini, thickly sliced
  • 1 small eggplant, cubed
  • low-fat cooking spray or mist
  • 2 cloves garlic, crushed
  • 2 tbsp fresh mixed chopped herbs of your choice
  • salt and freshly ground black pepper
  • 1 tbsp balsamic vinegar


  1. Preheat the oven to 400 F.
  2. Peel the squash or marrow, cut in half lengthways and remove any seeds. Cut the flesh into chunks and place in a large non-stick roasting pan.
  3. Cut the peppers in half, remove the seeds and stalks, and cut into chunky pieces. Add to the pan.
  4. Peel and halve the onions then cut into small wedges and add to the pan with the pepper and eggplant.
  5. Spritz generously with low-fat cooking spray or mist, add the garlic and herbs and toss well to coat. Roast in the oven for 45-50 minutes or until slightly charred around the edges and tender.
  6. Add the balsamic vinegar and toss to mix. Serve hot or allow to cool and serve cold.


Serves 4.

Nutritional Analysis Per Serving
Calories 106
Total Fat 1.1 g
Carbohydrates 21.3 g
Protein 4 g


This recipe comes from Bariatric Cookery!


University Bariatrics