Save Enjoy the vibrant flavors of the Mediterranean with this Lemon Garlic Roasted Vegetable Medley with Chickpeas. This dish features a colorful combination of seasonal vegetables and protein-rich chickpeas, roasted to perfection with zesty lemon and aromatic garlic. It is a light and flavorful side dish that serves as the perfect accompaniment to any main course.
Save Roasting these ingredients at a high temperature allows the zucchini, peppers, and onions to caramelize beautifully, enhancing their natural sweetness. The chickpeas add a satisfying texture, making this medley both nutritious and delicious.
Ingredients
- Vegetables: 1 medium zucchini (cut into 1/2-inch pieces), 1 medium red bell pepper (chopped), 1 medium yellow bell pepper (chopped), 1 medium red onion (cut into wedges), 1 cup cherry tomatoes (halved).
- Legumes: 1 can (15 oz / 400 g) chickpeas, drained and rinsed.
- Aromatics & Seasoning: 3 cloves garlic (minced), 2 tbsp extra-virgin olive oil, 1 lemon (zest and juice), 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper.
- Garnish: 2 tbsp fresh parsley (chopped).
Instructions
- 1. Preheat and Prep
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- 2. Prepare Vegetables
- In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and chickpeas.
- 3. Mix Dressing
- In a small bowl, whisk together the extra-virgin olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, sea salt, and black pepper.
- 4. Coat Mixture
- Pour the dressing over the vegetable and chickpea mixture. Toss well to ensure everything is evenly coated.
- 5. Arrange for Roasting
- Spread the mixture in a single layer on the prepared baking sheet.
- 6. Roast
- Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- 7. Garnish and Serve
- Remove from the oven, transfer to a serving platter, and sprinkle with fresh parsley if desired. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
To ensure even roasting and beautiful caramelization, make sure the vegetables and chickpeas are spread out in a single layer on the baking sheet. Stirring halfway through the cooking time is essential for consistent results.
Varianten und Anpassungen
You can easily swap vegetables as desired; eggplant, carrots, or broccoli are excellent alternatives. For an extra kick of flavor, try adding a pinch of red pepper flakes or smoked paprika to the dressing.
Serviervorschläge
This medley pairs wonderfully with grilled chicken, fish, or tofu. For a more substantial meal, serve the roasted vegetables and chickpeas over a bed of fluffy quinoa or couscous.
Save With its simple preparation and vibrant nutritional profile, this Lemon Garlic Roasted Vegetable Medley with Chickpeas is a versatile dish that brings wholesome Mediterranean flavors to any table.
Recipe FAQs
- → Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs work wonderfully. Use 1 tablespoon fresh oregano and thyme instead of dried, adding them during the last 5 minutes of roasting to preserve their delicate flavor.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or enjoy cold—these vegetables develop even more flavor overnight.
- → Can I make this ahead?
Yes! Prepare and chop all vegetables up to 24 hours in advance. Keep them refrigerated in separate containers, then toss with the dressing and roast when ready to serve.
- → What other vegetables work well?
Eggplant, carrots, broccoli, cauliflower, sweet potatoes, and asparagus all roast beautifully here. Just adjust cooking time—harder vegetables like carrots may need 5-10 extra minutes.
- → Is this freezer-friendly?
While possible, freezing affects texture. If freezing, cool completely, portion into freezer bags, and store up to 3 months. Thaw overnight and reheat in the oven to restore some crispness.