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Mediterranean Roasted Vegetables

A vibrant and flavorful dish featuring roasted zucchini, bell peppers, red onions, and cherry tomatoes, perfect for any gathering or busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 zucchinis, sliced into half-moons Make sure all ingredients are Halal compliant.
  • 1 bell pepper (red, yellow, or green), chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and black pepper
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, and minced garlic.
  3. Drizzle with olive oil and sprinkle dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Cooking
  1. Spread the vegetables in a single layer on a baking sheet. Make sure they aren’t overcrowded.
  2. Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through.
  3. Once the edges are crispy and the vegetables are tender, remove from the oven.
Garnishing
  1. Garnish with freshly chopped parsley and serve warm.

Notes

Top Tips: Feel free to substitute or add other vegetables such as carrots, broccoli, or eggplant. Avoid overcrowding the baking sheet to ensure even roasting.