Vegan Mediterranean Roasted Vegetables (Printable Version)
Roasted Mediterranean vegetables with chickpeas and creamy tahini-lemon dressing in a cozy, nourishing bowl.
# 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 Make:
01 - Set the oven to 425°F to reach proper roasting temperature.
02 - Place zucchini, bell peppers, onion, eggplant, cherry tomatoes, and chickpeas in a large mixing bowl.
03 - Drizzle olive oil over the vegetables and chickpeas. Add oregano, thyme, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
04 - Spread the seasoned mixture across a parchment-lined baking sheet in a single, even layer.
05 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden and tender.
06 - Whisk together tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl until smooth and creamy. Add more water if a thinner consistency is preferred.
07 - Divide cooked quinoa or brown rice among 4 serving bowls, then top with the roasted vegetable and chickpea mixture.
08 - Drizzle generously with tahini-lemon dressing. Finish with fresh parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Tips:
01 -
- It delivers that deep roasted flavor that usually takes hours of simmering but needs almost zero hands on time
- The tahini dressing turns simple roasted veg into something you would actually order at a restaurant
02 -
- Overcrowding the baking sheet is the number one way to end up with steamed vegetables instead of roasted ones
- The tahini dressing can seize up and look grainy when you first add lemon juice, just keep whisking and it will smooth out
03 -
- Pat the chickpeas completely dry with a clean towel before roasting and they will get genuinely crispy edges
- Make a double batch of the tahini dressing because you will want it on everything for the rest of the week