Mediterranean Roasted Vegetables

Name: Mediterranean Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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)

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables.

Prep15 min
Cook30 min
Total45 min
Makes4 servings
Calories179

Ingredients

4 servings

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)

Method

1
Preheat the oven to 425 degrees F.
2
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.
3
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.
4
Toss the vegetables in the olive oil mixture.
5
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.
6
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.
7
Garnish with fresh herbs and serve warm.

Notes

Store in an airtight container in the fridge for up to 3 to 4 days. To freeze, cool completely and store in an airtight container or freezer bag for up to 2 months. Reheat in a 400°F oven for 8 to 10 minutes (or about 15 minutes from frozen) for the best texture.You can swap in any similar-cook-time vegetable you have on hand, and adjust the lemon juice or za'atar to taste.