Vegan Mediterranean Roasted Vegetables (Printable)
Roasted Mediterranean vegetables with chickpeas and creamy tahini-lemon dressing for cozy nourishment.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 red onion, cut into wedges
05 - 1 small eggplant, cubed
06 - 7 oz cherry tomatoes, halved
→ Legumes
07 - 1 can (14 oz) chickpeas, drained and rinsed
→ Marinade
08 - 2 tbsp olive oil
09 - 2 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - Salt and black pepper to taste
→ Grains
13 - 7 oz cooked quinoa or brown rice
→ Tahini-Lemon Dressing
14 - 3 tbsp tahini
15 - Juice of 1 lemon
16 - 2 tbsp water
17 - 1 garlic clove, minced
18 - 1/2 tsp ground cumin
19 - Salt to taste
→ Garnishes
20 - Fresh parsley, chopped
21 - Pitted kalamata olives
22 - Lemon wedges
# How-To Steps:
01 - Set the oven to 425°F to reach roasting temperature.
02 - In a large bowl, add zucchini, red and yellow bell peppers, red onion, eggplant, cherry tomatoes, and drained chickpeas.
03 - Drizzle olive oil over the vegetables and chickpeas. Sprinkle with oregano, thyme, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
04 - Spread the seasoned mixture in a single layer on a large parchment-lined baking sheet.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth and creamy. Add more water if a thinner consistency is preferred.
07 - Divide cooked quinoa or brown rice among 4 serving bowls. Top with the roasted vegetable and chickpea mixture.
08 - Drizzle generously with tahini-lemon dressing. Finish with chopped parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Tips:
01 -
- It turns humble vegetables into something that tastes like it came from a proper Mediterranean kitchen
- The tahini-lemon dressing is the kind of thing you will want to drizzle on everything afterward
02 -
- Overcrowding the baking sheet is the single most common mistake and it will steam your vegetables into blandness every time
- Tahini dressing thickens as it sits so always add water gradually rather than dumping it in all at once
03 -
- Stir the vegetables at the 15 minute mark instead of waiting until halfway since the edges start caramelizing faster than you expect
- Let the dressing sit for five minutes before serving because the garlic flavor blooms and softens in that short window