Lemon Garlic Roasted Vegetables (Print version)

Seasonal vegetables and chickpeas roasted with lemon and garlic for a light, flavorful dish.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, cut into 1/2-inch pieces
02 - 1 medium red bell pepper, chopped
03 - 1 medium yellow bell pepper, chopped
04 - 1 medium red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Aromatics & Seasoning

07 - 3 cloves garlic, minced
08 - 2 tablespoons extra-virgin olive oil
09 - 1 lemon, zest and juice
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and chickpeas.
03 - In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
04 - Pour dressing over vegetables and chickpeas. Toss well to coat evenly.
05 - Spread mixture in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
07 - Remove from oven, transfer to serving platter, and sprinkle with fresh parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Vibrant, seasonal vegetables packed with nutrients.
  • Protein-rich chickpeas for a heartier side dish.
  • Simple, zesty lemon and garlic dressing.
  • Easy cleanup with a single-sheet pan method.
  • Naturally vegan, gluten-free, and low in calories.
02 -
  • Ensure chickpeas are well-dried after rinsing for a better roast.
  • Always check chickpea and spice packaging for potential cross-contamination if you have food allergies.
  • A final squeeze of fresh lemon juice just before serving adds an extra pop of brightness.
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