One-Pan Roasted Veggie Mediterranean Bowls

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss bell peppers, zucchini, red onion, chickpeas, and garlic with olive oil, oregano, smoked paprika, salt, and pepper in a large bowl.
3. 3 Spread vegetables in a single layer on a large baking sheet.
4. 4 Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
5. 5 Meanwhile, cook quinoa in vegetable broth according to package instructions.
6. 6 Fluff quinoa with a fork and stir in lemon juice.
7. 7 Combine roasted vegetables and quinoa in serving bowls.
8. 8 Garnish with chopped parsley and serve immediately.

Equipment

• Large baking sheet
• Baking dish

Variations

• Add a handful of olives for a briny kick.
• Swap quinoa for couscous for a quicker cook time.

Substitutions

• Use fresh herbs like basil or cilantro if parsley isn't available.
• Substitute vegetable broth with chicken broth for a different flavor profile.

Pairings

• Warm pita bread
• A crisp white wine

Nutrition

Tips

• For extra flavor, add a sprinkle of feta cheese on top before serving.
• Feel free to add other veggies like cherry tomatoes or broccoli for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a drizzle of olive oil.

Serving Suggestions

• Serve with a dollop of Greek yogurt or a drizzle of tahini sauce.
• Pair with a refreshing cucumber and tomato salad.

FAQ