Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables.
Servings: 4 servings
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 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon za'atar or sumac {optional}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 lemon juiced {optional}
- parsley mint, basil or dill, chopped
- Lemon slices for serving
Instructions
- Preheat the oven to 425 degrees F.
- Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl.
- In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine.
- Toss the vegetables in the olive oil mixture.
- On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets.
- Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark.
- Garnish with fresh herbs and serve warm.
Video
Notes
- Store leftover vegeatbles in an airtight container in the fridge for up to 3 to 4 days.
- You can modify the spices to your liking and also the amount of lemon juice.
Nutrition
Calories: 179kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 194mg | Potassium: 774mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9240IU | Vitamin C: 141mg | Calcium: 74mg | Iron: 2mg