Description
A vibrant bowl packed with colorful veggies and hearty chickpeas, infused with Mediterranean flavors. Perfect for lunch or dinner.
Ingredients
Scale
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
- Combine the sliced zucchini, chopped red and yellow bell peppers, chopped red onion, halved cherry tomatoes, and cooked chickpeas in a large bowl.
- Drizzle the vegetable mixture with olive oil. Sprinkle the oregano, garlic powder, salt, and pepper over the top. Toss everything together until the vegetables are evenly coated.
- Spread the vegetable mixture out on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let them cool for a few minutes.
- Serve the roasted vegetables in bowls, garnished with fresh parsley and lemon wedges for a zesty finish.
Notes
This recipe is naturally gluten-free and perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg