Cheesy Roasted Veggie & Cauliflower Sheet Pan (Vegetarian, Low Carb)

Serves: 6

Prep: 15 min | Cook: 35 min | Total: 50 min

Ingredients

• 1 large head cauliflower, chopped into florets

• 2 large zucchinis, sliced into half-moons

• 2 bell peppers (any color), sliced

• 1 large red onion, sliced

• 1 lb cherry tomatoes

• 4 tbsp olive oil

• 1 ½ tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 2 cups shredded mozzarella or parmesan blend

• Fresh basil or parsley for garnish

Optional protein add-on if desired:

• 6–8 eggs (serve over top), or

• 1 can chickpeas (not fully low carb, but small amount can still work)

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Instructions

1. Preheat oven to 425°F.

2. Prep veggies:

Toss cauliflower, zucchini, peppers, onion, and tomatoes with olive oil, salt, pepper, garlic powder, oregano, and paprika.

3. Spread on 2 sheet pans (crowding prevents browning).

4. Roast:

• Bake 25 minutes

• Toss, then top with shredded cheese

• Bake another 8–10 minutes until cheese is bubbly + golden

5. Optional:

Crack eggs directly onto the sheet pan for the last 8 minutes for a “Mediterranean veggie bake.”

6. Finish:

Garnish with parsley or basil, add a squeeze of lemon if you want brightness.

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Leftover Tip

These roasted veggies are AMAZING the next day with:

• scrambled eggs

• cauliflower rice

• thrown into a salad with olive oil + lemon

• blended into a quick soup