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For this roasted veggie Mediterranean bowl, you need: - 1 zucchini, diced - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 red onion, sliced - 1 cup cherry tomatoes, halved These fresh vegetables add color and taste. Each one brings its own flavor to the dish. You will also need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cooked quinoa or couscous Chickpeas provide protein and texture, while quinoa or couscous makes the base filling and hearty. To bring out the best flavors, gather: - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - ½ cup feta cheese, crumbled (optional) - Fresh parsley, chopped for garnish - Lemon wedges for serving The seasonings enhance the veggies. The feta cheese adds a creamy touch, while lemon wedges give a fresh zing. {{ingredient_image_1}} Start by washing all the veggies well. Cut the zucchini into small cubes. Chop the red and yellow bell peppers into bite-sized pieces. Slice the red onion into thin strips. Halve the cherry tomatoes. Drain and rinse the chickpeas in a colander. Place all these veggies in a large bowl. Preheat your oven to 400°F (200°C). Drizzle the olive oil over the veggies and chickpeas. Add smoked paprika, garlic powder, salt, and pepper. Toss everything until the veggies coat well. Spread the mix on a large baking sheet. Make sure they are in a single layer. Roast for 25-30 minutes, stirring halfway. Look for tender veggies with a golden color. While the veggies roast, cook the quinoa or couscous as the package says. When the veggies are done, let them cool for a few minutes. Grab a bowl and start with a base of quinoa or couscous. Top it with the roasted veggies. If you like, sprinkle feta cheese on top. Add fresh parsley for a bright touch. Serve it with lemon wedges for a zesty finish. To get the best flavor, start by preheating your oven to 400°F (200°C). This high heat helps the veggies caramelize. Cut all vegetables into similar sizes. This ensures they cook evenly. Spread them out in one layer on your baking sheet. If they are too crowded, they will steam instead of roast. Stir halfway through cooking for even browning. You want them tender and golden, about 25-30 minutes. For extra flavor, add smoked paprika and garlic powder. These spices bring warmth and depth. You can also try adding herbs like oregano or thyme. A squeeze of fresh lemon juice right before serving brightens the dish. Feta cheese adds a creamy, salty touch that pairs well with the veggies. If you want a hint of heat, sprinkle some red pepper flakes on top. When serving, start with a base of cooked quinoa or couscous. This adds a nice texture and makes the bowl filling. Top with the roasted veggies for color and flavor. Add crumbled feta on top, if you like. Fresh parsley not only looks great but adds freshness. Serve with lemon wedges on the side for a zesty kick. Enjoy this bowl warm or at room temperature! Pro Tips Even Veggie Cuts: Make sure to cut your vegetables into similar sizes to ensure even cooking. This helps them roast uniformly and caramelize beautifully. Spice It Up: Feel free to experiment with different spices or herbs based on your preference. Adding cumin or oregano can give your bowl a unique twist! Chickpea Prep: For a crunchier texture, consider roasting the chickpeas separately for the last 10 minutes of the vegetable roasting time. Lemon Zest: For an extra burst of flavor, add a sprinkle of lemon zest over the finished bowl before serving for a refreshing zing. {{image_2}} To make this roasted veggie Mediterranean bowl vegan, skip the feta cheese. This bowl is already packed with flavor from the veggies and chickpeas. You can add avocado for creaminess instead. Try a tahini sauce or a drizzle of balsamic glaze for extra taste. These swaps keep the bowl fresh but still full of flavor. This recipe is naturally gluten-free if you choose quinoa. Quinoa is a great grain alternative and is high in protein. If you prefer couscous, use gluten-free couscous or substitute with brown rice. Both options work well and keep your meal gluten-free. Quinoa is a great base, but you can also use farro or bulgur. Both add unique tastes and textures. If you want a low-carb option, consider using cauliflower rice. It cooks quickly and soaks up the flavors of the roasted veggies well. These alternatives let you mix and match for new tastes each time you make this dish. After enjoying your roasted veggie Mediterranean bowl, store any leftovers in a sealed container. This keeps the veggies fresh. Place them in the fridge within two hours to avoid spoilage. The bowl stays good for up to three days. To reheat, you can use the microwave or the oven. For the microwave, place the bowl on a safe dish and heat for one to two minutes. Stir halfway through. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. This keeps them crispy. If you want to freeze your bowl, make sure it cools first. Use an airtight container or freezer bag. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for best results. Yes, you can mix and match vegetables! Try carrots, broccoli, or eggplant. These veggies add unique flavors and textures. Just keep the roasting time in mind. Some veggies may need more time, while others may roast faster. Adjust your cooking time as needed. If you want a cheese swap, try goat cheese or ricotta. For a dairy-free option, use crumbled tofu or nutritional yeast. These choices give a nice taste without losing the creamy texture. They can make the dish just as delightful. The roasted veggie Mediterranean bowl lasts about four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh. Before serving, give it a quick stir and check for taste. If it seems dry, add a splash of olive oil or lemon juice. In this post, we covered all you need to create a tasty bowl. We discussed essential ingredients, including fresh veggies and grains. I shared step-by-step instructions that make the cooking easier. Tips on roasting and flavor add fun to the dish. You can try variations to suit your needs, whether vegan or gluten-free. Lastly, I provided storage tips for leftovers to enjoy later. Remember, cooking should be fun and flexible. Experiment to find what you love!

Roasted Veggie Mediterranean Bowl

A vibrant and healthy bowl filled with roasted vegetables, chickpeas, and quinoa or couscous, topped with feta cheese and fresh parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 1 medium zucchini, diced
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup cooked quinoa or couscous
  • 0.5 cup feta cheese, crumbled (optional)
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and chickpeas.
  • Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss everything together until evenly coated.
  • Spread the mixture onto a large baking sheet in a single layer.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
  • While the veggies are roasting, prepare the quinoa or couscous according to package instructions.
  • Once the veggies are done, remove them from the oven and let cool for a few minutes.
  • To assemble the bowl, start with a base of quinoa or couscous, then top it with the roasted vegetables.
  • If desired, sprinkle crumbled feta cheese over the top and garnish with fresh parsley.
  • Serve with lemon wedges on the side for an extra zing.

Notes

Feta cheese is optional and can be omitted for a vegan version.
Keyword bowl, healthy, roasted vegetables, vegan