It doesn't get much simpler than fresh summer vegetables, oil, and seasoning. Mother nature does most of the heavy lifting here, but the real trick to perfect sheet pan roasted vegetables is in the technique: dice the veggies into uniform, bite-sized pieces; go easy on the oil, but coat evenly; batch roast according to recommended cook time; and leave plenty of breathing room on your pans. Guaranteed flavorful, satisfying, and not mushy every time!
Heat the oven to 425°F. Line two baking sheets with parchment paper.
Combine the onion, broccoli, and bell pepper in a mixing bowl with half the garlic; add 1 tbsp olive oil, 1 tsp italian seasoning, ½ tsp salt, and 1/s tsp pepper. Toss until the vegetables are evenly coated. Spread the vegetables onto a prepared baking sheet, and shake to distribute into an evenly layer. Transfer to the oven and roast 10 minutes.
Combine the yellow squash, zucchini, and cherry tomatoes in the mixing bowl along with the garlic and remaining olive oil, italian seasoning, salt, and pepper. Toss until the vegetables are evenly coated. Spread the vegetables onto the second prepared baking sheet, and shake to distribute into an evenly layer.
When the timer goes off, remove the first sheet pan from the oven, stir the vegetables, then return both sheet pans to the oven. Roast an additional 10 minutes, or until the vegetables are bite-tender and starting to caramelize.
Transfer the roasted vegetables to a serving bowl and gently toss to combine. Garnish with fresh basil and serve immediately.
Play with the seasonings to accommodate various cuisines. Substitute an equal amount of herbes de provence, cajun seasoning, greek seasoning, or your favorite seasoning blend.
Don't feel limited to the vegetables listed in the recipe card. Substitute your favorite seasonal vegetables, but be sure to adjust the roast time accordingly: