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.
- Author
- Bebe SIze
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 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
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.
