Sheet-Pan Roasted Summer Vegetables Recipe | Betty Crocker

Name: Sheet-Pan Roasted Summer Vegetables Recipe | Betty Crocker
Total time: 55 min
Ingredients: 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups); 2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups); 1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups); 1 medium red onion, cut into 1-inch wedges (2 cups); 1 cup cherry tomatoes, halved; 4 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cloves garlic, finely chopped; 2/3 cup Progresso™ plain panko crispy bread crumbs; 2 teaspoons lemon zest; 1/4 cup chopped fresh basil

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This veggie side dish is summer on a sheet pan! Fresh peppers, squash and tomatoes are roasted and then topped with toasted bread crumbs mixed with lemon zest and garlic for a

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Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil