Ingredients
Scale
- 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 Zaatar or sumac (optional)
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
- 1/2 Lemon, juiced (optional)
- 1/4 cup Fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the zucchini, carrots, red bell pepper, yellow bell pepper, red onion, yellow squash, and cherry tomatoes in a large mixing bowl.
- Drizzle the olive oil over the vegetables, then add the minced garlic, oregano, thyme, zaatar (if using), salt, and black pepper. Toss until well-coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast the vegetables for 25-30 minutes, stirring halfway through.
- Remove the vegetables from the oven and drizzle with lemon juice if desired, then toss gently.
- Garnish with chopped fresh parsley and serve warm.
Notes
Ensure vegetables are in a single layer for even roasting. You can swap in seasonal vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg