Lemon Garlic Roasted Vegetables (Print Version)

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

# Components:

→ 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 the 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 the dressing over the vegetables and chickpeas. Toss well to ensure even coating throughout.
05 - Spread the 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 the oven, transfer to a serving platter, and sprinkle with fresh parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of side dish that actually tastes like the main event, with caramelized edges and tangy lemon brightness that wakes up your whole plate.
  • One baking sheet, minimal chopping, and you've got something that works warm or cold for leftovers the next day.
  • The chickpeas give you real protein and staying power without needing meat or dairy, which means it fits almost every dietary preference at the table.
02 -
  • If your vegetables are cut too small, they'll shrivel and lose their textural appeal; aim for uniform, generous pieces that can actually develop caramelized edges.
  • Don't skip the halfway stir—I learned this the hard way when a batch of vegetables on one side got dark while the other side stayed pale and soft.
03 -
  • Prep all your vegetables the morning of and keep them covered in the fridge; everything goes together faster when you're actually ready to cook, which means you're more likely to actually make it on a Tuesday night.
  • Don't skip lining your baking sheet with parchment paper—it's the difference between vegetables that slide around and get caramelized versus ones that stick and steam themselves.
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