Seasonal vegetables and chickpeas roasted with lemon zest and garlic, delivering bright, savory flavors.
# What You'll Need:
→ 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
# Method:
01 - Preheat 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 until well combined.
04 - Pour dressing over vegetables and chickpeas. Toss thoroughly to coat all ingredients evenly.
05 - Spread vegetable mixture in a single layer on prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
07 - Remove from oven and transfer to serving platter. Sprinkle with fresh parsley if desired. Serve warm or at room temperature.
