Description

These colorful roasted vegetables are packed with bold Mediterranean flavors! Seasoned with olive oil, garlic, and herbs, they’re the perfect side dish for any meal or a tasty addition to grain bowls, wraps, or salads.

Ingredients

Units Scale

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, sliced

1 cup cherry tomatoes, halved

2 tbsp olive oil

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional, for spice)

1/2 lemon, juiced

1/4 cup crumbled feta cheese (optional)

2 tbsp fresh parsley, chopped

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss zucchini, squash, bell peppers, onion, and cherry tomatoes with olive oil, garlic, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes.
Spread the vegetables evenly on the baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
Remove from the oven and drizzle with fresh lemon juice. Sprinkle with feta cheese and chopped parsley, if using.
Serve warm as a side dish or add to grain bowls, salads, or wraps. Enjoy!

Notes

Swap in other veggies like eggplant, carrots, or mushrooms for variety.
For extra flavor, add a drizzle of balsamic glaze before serving.
Make it vegan by skipping the feta or using a plant-based alternative