Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables

This dairy-free side dish celebrates the Mediterranean diet with colorful vegetables and extra virgin olive oil. Roasting brings out their natural sweetness.

Ingredients

• 2 medium zucchini, sliced
• 2 bell peppers (red and yellow), sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• Fresh parsley, chopped

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss all vegetables with olive oil, garlic, oregano, thyme, salt, and pepper.
3. Spread in a single layer on the baking sheet.
4. Roast for 25–30 minutes, stirring once halfway, until tender and lightly charred.
5. Transfer to a serving dish and sprinkle with fresh parsley.

Serve warm alongside grilled fish, chicken, or as part of a grain bowl.