Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables

from howtofeedaloon.com
Side Dish or Entree
60 min
8 servings
137 kcal / serving

These Mediterranean Roasted Vegetables are bursting with color and flavor! A mix of tender zucchini, sweet bell peppers, red onion, and baby red potatoes is roasted with olive oil, thyme, rosemary, and sumac, then finished with lemon, parsley, and feta. Simple, wholesome, and irresistibly delicious—this dish is the perfect side for any meal.

Ingredients

  • ¼ cupolive oil (plus a little more, if needed)
  • 1 tspdried rosemary
  • 1 tspdried thyme
  • 1 ½ tspsumac powder
  • 1 tspsalt
  • ½ tspblack pepper (plus extra for garnish)
  • 1 ½ lbbaby red potatoes (halved)
  • 2 mediumcarrots (peeled and sliced diagonly)
  • 1 mediumzucchini (sliced into half moons)
  • 1red bell pepper (seeded and cut into bite-sized pieces)
  • 1yellow bell pepper (seeded and cut into bite-sized pieces)
  • 1 mediumred onion (cut into wedges)
  • 1 cupcherry tomatoes
  • 1 cupolives (pitted, kalamata, green, black, or medley)
  • lemon juice (freshly squeezed from 1 lemon, for finishing)
  • 2 tbspitalian parsley (fresh, chopped, for garnish (optional))
  • ½ cupfeta cheese (crumbled, for garnish (optional))

Directions

  1. 1

    Preheat oven to 425°F and bring a pot of water to a boil. Line a large baking pan (or 2 regular-sized ones) with parchment paper.

  2. 2

    In a small bowl, mix the oil with the rosemary, thyme, sumac, salt, and pepper.

  3. 3

    Add the potatoes to the water and bring back to a boil. Boil for 6 minutes and then drain. Transfer to a baking sheet lined with paper towels and let them air dry (steam dry).

  4. 4

    Place the par-boiled potatoes in a medium-sized bowl and add about half of the herbed oil, and toss to cover. Spread the potatoes across the parchment paper in a single row. (Don't pile them; they crisp better when they are not touching each other). Place them in the oven and roast for 15 minutes.

  5. 5

    Meanwhile, add the carrots to the same bowl, and toss them with a couple of teaspoons of the herbed oil. Remove the potatoes from the oven and add the carrots, spreading them out evenly. Return the pan to the oven and roast for another 10 minutes.

  6. 6

    Add the zucchini, bell peppers, and onion to the bowl. Add most of the remaining herbed oil and gently toss to coat. Remove the pan from the oven and add the vegetables, spreading them out evenly. Place back in the oven and roast for 10 minutes.

  7. 7

    Remove the pan from the oven and gently stir in the tomatoes and olives. Drizzle a little more olive oil over the top. Roast for another 10 minutes.

  8. 8

    Remove the pan from the oven and gently transfer the veggies to a large serving platter.

  9. 9

    For extra flavor, squeeze fresh lemon juice (from 1 lemon) over the veggies, and garnish with chopped Italian parsley, crumbled feta, a few pinches of coarse sea salt, and freshly ground black pepper. Serve at once (can also be served at room temperature).