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
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
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