If you’re looking for a crazy easy low carb side dish, you will love these bar pan roasted vegetables! You can literally do just about any vegetable, but we love red peppers, zucchini and red onion over here! They are quick to make, flavorful and super healthy. For some reason, this is one of the easiest ways to get my kids to eat veggies, too. They absolutely love them!
First, you will heat your oven to 425 degrees. Then, you will drizzle a healthy bit of olive oil onto your Stoneware Bar Pan. You can totally just use a sheet pan here, but I love the crisp that the bar pan offers. If you don’t have one, let me hook you up!
Using a good Santoku knife (I am obsessed with our PC one! It is my pride and joy!), cut your onion into wedges. Don’t separate, or they will cook to nothing.
Seed your red pepper (The Scoop Loop makes this take literal seconds! Best little kitchen tool!) and then cut it up using a Santoku knife as well!
Last, cube your zucchini!
Mix your veggies on your Bar pan. You could always add broccoli, tomatoes, little potatoes…whatever you want!
Season with salt, pepper and garlic powder to taste. Drizzle with a bit more oil and give it a good stir!
Place the pan into the oven and roast until your vegetables are tender. This varies by oven, but it takes about 30-40 minutes with this mixture in mine!
So easy and so delicious!
Easy Bar Pan Roasted Vegetables
Ingredients:
- 2 large zucchini
- 1 red bell pepper
- 1 red onion
- olive oil
- salt
- pepper
- garlic powder
Directions:
- Preheat your oven to 425.
- Drizzle olive oil onto your Bar Pan.
- Cut up your onion, leaving it in wedges.
- Seed and cut your pepper into 1 inch pieces.
- Cube zucchini.
- Mix vegetables on the Bar Pan.
- Season with salt, pepper and garlic powder to taste.
- Add another drizzle of olive oil and stir.
- Roast in oven until veggies are tender, about 30-40 minutes.
