Crispy Rosemary Parmesan Sheet Pan Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, golden-brown medley of seasonal vegetables roasted with aromatic herbs and nutty Parmesan, ready in under 30 minutes. This mediterranean-inspired sheet pan (vegetarian, gluten-free) ready in about 32 minutes pairs thinly sliced red bell pepper, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1, thinly sliced red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp finely chopped fresh rosemary
• 2 cloves, minced garlic
• 1/4 cup, finely grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place zucchini, red bell pepper, and cherry tomatoes in a large bowl. Drizzle with 2 tbsp olive oil, 1 tsp chopped rosemary, 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper; toss until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once at 12 minutes, until edges are crispy and golden brown.
3. Step 3: Remove from oven, sprinkle with 1/4 cup grated Parmesan cheese, and return to oven for 2 minutes until cheese melts and bubbles. Let rest 3 minutes before serving.