Name: Mediterranean Roasted Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 zucchini, sliced and quartered; 3 carrots, peeled and cut into chunks; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, chopped or sliced; 1 yellow squash, sliced and quartered; 2 cups cherry tomatoes; 3 tablespoons olive oil; 4 garlic cloves, minced; 1 teaspoon oregano; 1 teaspoon thyme; 1 teaspoon zaatar or sumac, optional; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 lemon, juiced, optional; 1/4 cup fresh parsley, chopped

Mediterranean

Mediterranean Roasted Vegetable Medley

Bright and vibrant, this Mediterranean Roasted Vegetable Medley features a delightful mix of zucchini, bell peppers, and cherry tomatoes, all tossed in fragrant herbs and roasted to perfection. It's a colorful and healthy side dish that pairs beautifully with grilled meats or can be enjoyed on its own with a squeeze of fresh lemon.

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Author

Bebe SIze

Ingredients

1 zucchini, sliced and quartered
3 carrots, peeled and cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, chopped or sliced
1 yellow squash, sliced and quartered
2 cups cherry tomatoes
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon zaatar or sumac, optional
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 lemon, juiced, optional
1/4 cup fresh parsley, chopped

Directions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the zucchini, carrots, red bell pepper, yellow bell pepper, red onion, yellow squash, and cherry tomatoes.
Drizzle the olive oil over the vegetables and sprinkle with minced garlic, oregano, thyme, zaatar (if using), salt, and black pepper. Toss everything together until the vegetables are well-coated with the oil and seasonings.
Spread the seasoned vegetables evenly on a large baking sheet. Make sure they are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized. Keep an eye on them towards the end; they should be fragrant and colorful.
Once roasted, remove the vegetables from the oven and drizzle with fresh lemon juice, if desired. Toss gently to combine.
Transfer to a serving platter and garnish with chopped fresh parsley. Serve warm with lemon slices on the side.