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
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.
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
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