Name: Mediterranean Roasted Veggie Bowl | Easy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large red bell pepper, seeded and cut into 1-inch pieces; 1 large yellow bell pepper, seeded and cut into 1-inch pieces; 1 medium zucchini, trimmed and cut into 1-inch pieces; 1 medium red onion, cut into 1-inch wedges; 1 pint cherry tomatoes, halved (if large); 1 (15-ounce) can chickpeas, rinsed and drained; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper to taste; Optional additions for serving: crumbled feta cheese, Kalamata olives, a drizzle of lemon juice, fresh parsley or mint, cooked quinoa or farro, hummus, tahini dressing

Description

A simple and satisfying Mediterranean Roasted Veggie Bowl recipe packed with flavor and nutrients. Easy to make with colorful vegetables and chickpeas, perfect for weeknight dinners or healthy lunches.

Ingredients

Scale

1 large red bell pepper, seeded and cut into 1-inch pieces
1 large yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, trimmed and cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
1 pint cherry tomatoes, halved (if large)
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Optional additions for serving: crumbled feta cheese, Kalamata olives, a drizzle of lemon juice, fresh parsley or mint, cooked quinoa or farro, hummus, tahini dressing

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and rinsed and drained chickpeas.
3. Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with dried oregano, dried thyme, garlic powder, salt, and freshly ground black pepper. Toss everything together until evenly coated.
4. Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
5. Roast for 25-35 minutes, or until the vegetables are tender and slightly caramelized, and the chickpeas are lightly crispy. Stir halfway through.
6. Remove from oven and serve immediately with desired optional toppings.

Notes

Store cooled roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the oven, or in the microwave for best results. Best enjoyed warm but also good cold.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: Approximately 250-300 (base recipe, without optional additions)
Sugar: Approx. 8g
Sodium: Approx. 200mg (will vary based on salt added and canned chickpeas)
Fat: Approx. 12g
Carbohydrates: Approx. 30g
Fiber: Approx. 10g
Protein: Approx. 8g