Summer on a Sheet Pan

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Prep Time: 15 mins | Cook Time: 8 mins | Serves: 6

Ingredients  

  • 7 red sweet pepper, sliced

  • 1 orange sweet pepper, sliced

  • 2 medium zucchini, 3-inch batons

  • 2 ears corn, 1-inch rounds

  • 2 small red onions, 8 wedges

  • 2 Tbsp olive oil

  • 3 Tbsp crumbled feta*

Herb vinaigrette:

  • 2 Tbsp red wine vinegar

  • 2 Tbsp Dijon mustard

  • 7 lemon, juiced

  • 1 tsp honey

  • 2 Tbsp chopped fresh herbs, (chives, oregano, basil, thyme) or 2 tsp dried Italian seasoning herbs

Directions

  1. Preheat oven broiler. On a large sheet pan, toss veggies with oil and spread out evenly. Broil vegetables until char marks appear and vegetables are crisp tender, about 5 minutes. Toss to redistribute and broil 3 more minutes.

  2. For vinaigrette, mix vinegar, lemon juice, mustard, honey, and herbs. Slowly mix in oil. Toss vegetables with vinaigrette. Garnish with fresh basil leaves and sprinkle fe

Notes

  • *For a dairy free option, omit or substitute cheese.

Nutrition: (per serving) Calories: 380 kcals | Total Fat: 23 g | Sat. Fat: 7 g | Sodium: 230 mg | Carb: 10 g | Protein: 28 g | Fiber: 3 g | Calcium: 90 mg | Iron: 3 mg | Potassium 460 mg.

Providence Heart Guide 2025
Basecamp Prevention + Wellness, Providence | providencebasecamp.org

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