Roasted veggie sheet pan dinner

By Wendy Andresen | Apr 15, 2021
Photo by: Wendy Andresen

On a recent trip to the natural foods store, a bag of the most adorable little organic rainbow peppers fairly screamed my name and begged me to take them home.

They seemed perfect to include in a sheet pan dinner, variations of which have become so popular lately. I tried to include a rainbow of colors, as seen in the photo. You can substitute other veggies, but these flavors seemed to combine well together.

As an afterthought, I realized some kalamata olives might have added a welcome salty note, and I’ll do that next time. We served this in pasta bowls over a combination of quinoa and leftover rice, but polenta or farro would also be a tasty base, or maybe just some hearty crusty bread.

For good health, eat the rainbow!


12 whole mini rainbow peppers or 12 ounces bell pepper chunks

6 to 8 baby bella mushrooms, halved if large

1 red onion, cut into 8 wedges

12 cherry tomatoes

1 jalapeno, diced (optional)

6 to 8 garlic cloves, smashed

16-ounce can garbanzos, drained

2 Tbsp. avocado oil

1 Tbsp. snipped fresh rosemary (or 1 tsp. dried)

5 ounces baby spinach

Salt and pepper to taste

Balsamic vinegar to serve (optional)


1. Preheat your oven to 425 degrees.

2. In a large bowl or plastic bag, toss together the peppers, mushrooms, onion, tomatoes, jalapeno, garlic, garbanzos and avocado oil.

3. Top a sheet pan with parchment (or just use an oiled pan) and spread the bowl (or bag) ingredients evenly on top. Add the rosemary and a little salt and pepper.

4. Roast for 15 minutes, then toss the veggies around (using the edges of the parchment makes this easy to do).

5. Roast for another 10 to 15 minutes, adding the spinach on top during the last 3 minutes.

6. Toss everything around again to mix in the spinach, and taste for salt and pepper.

7. Drizzle each serving with balsamic if desired. Remember to remove the pepper stems.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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