Vegetable Medley with Meatballs and Cheese
A hearty sheet-pan dinner with roasted zucchini, bell pepper, and cauliflower, topped with juicy meatballs and melted mozzarella. Simple, colorful, and ready in under an hour.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
Step 2
Cut the 2 zucchini into 1-inch chunks and the 1 red bell pepper into 1-inch pieces. Spread them on the baking sheet with the 3 cups cauliflower florets.
Step 3
Drizzle the 3 tbsp olive oil over the vegetables, then sprinkle with the 1 tsp salt and 1/2 tsp black pepper. Toss everything to coat evenly.
Step 4
Arrange the 12 frozen meatballs among the vegetables on the sheet. Roast for 20 minutes, until the vegetables are tender and the meatballs are heated through.
Step 5
Remove the sheet from the oven and sprinkle the 1 cup shredded mozzarella over the top. Return to the oven for 5 more minutes, until the cheese is melted and bubbly.
Step 6
Let the dish rest for 2 minutes, then serve hot. Garnish with fresh parsley if you have it.
Tools you’ll need
- baking sheet
- parchment paper
- knife
- cutting board
- mixing spoon
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