Roasting and vegetables go together like Julia Child and French Cooking.
If you are steaming, boiling, or microwaving vegetables you are really missing out on all the flavor and texture of roasted vegetables. It takes no time at all as well.
For these tossing them with lemon, garlic, and some fresh herbs give a flavor boost and only a little olive oil is needed. If you don’t have fresh herbs, just add a little dried herbs.
Topped with Feta and served with Roasted Lemon Garlic Shrimp and some whole wheat orzo and you have one of my favorite meals!
Roasted Mediterranean Vegetables
July 14, 2021
Category
Side Dishes
Persons
6
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Ingredients
- One jar or can of artichoke hearts, drained well (I used a 14.11 can)
- 1 red onion, chopped in large chunks
- 3 small zucchini, quartered lengthwise and cut in 1″ chunks
- 1 pint cherry tomatoes*
- zest and juice of 1 lemon
- 1 Tablespoon olive oil
- 8 garlic cloves, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon fresh oregano, minced
- 1 Tablespoon fresh thyme, minced
- 1/2 cup feta cheese, crumbled
- 2 Tablespoons fresh parsley, minced
- 2 Tablespoons fresh bail, cut in chiffonade
- Kalamata olives, if desired
Instructions
- Heat oven to 475 degrees.
- On a large rimmed baking sheet combine the artichoke hearts, red onion, zucchini, and tomatoes.
- In a small bowl combine the lemon juice and zest, olive oil, garlic, salt and pepper, oregano, and thyme. Pour over vegetables and toss to coat. Spread out on baking sheet in a single layer.
- Roast for 12 minutes. Remove from oven and sprinkle with feta, parsley, and basil.
- Add kalamata olives if desired.
*I have found my family prefers the cherry tomatoes uncooked so I add them after cooking with the feta. Either way is good!
If you don’t have fresh herbs add 1 teaspoon of dried oregano, thyme, parsley, and basil before cooking.
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