One Pan Low Carb Veggie Dinner
This One Pan Low Carb Veggie Dinner is a colorful, cozy, and gluten-free meal packed with roasted seasonal vegetables and savory herbs. Perfect for busy weeknights or meal prep, it’s hearty yet light, with deep Tuscan roots reimagined for clean, modern eating.
Equipment
- sheet pan
- parchment paper
- mixing bowl
Ingredients
Vegetables
- 1 small head of cauliflower cut into florets
- 1 zucchini sliced into half moons
- 1 red bell pepper chopped
- 1 small red onion sliced
- 1 cup mushrooms halved
- 1 cup cherry tomatoes whole
Seasoning
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- salt and pepper to taste
Optional Additions
- crumbled feta or cubed tofu for added protein, optional
To Serve
- fresh parsley chopped
- lemon wedges for brightness
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut vegetables into similar-sized pieces for even cooking.
- In a mixing bowl, toss all vegetables with olive oil, garlic powder, thyme, paprika, salt, and pepper until well coated.
- Spread vegetables in a single layer on the prepared sheet pan, leaving space between pieces.
- Roast for 25–30 minutes, flipping halfway, until tender and lightly charred.
- If adding tofu or feta, scatter it over the vegetables in the last 10 minutes of roasting.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
Use two sheet pans if the vegetables are crowded. Add cherry tomatoes halfway through roasting for ideal texture. Try with tahini dressing, pesto, or chopped nuts on top.
Nutrition
Calories: 160kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 120mgPotassium: 580mgFiber: 4gSugar: 5gVitamin A: 950IUVitamin C: 68mgCalcium: 45mgIron: 1.2mg
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