Mediterranean Roasted Vegetable Pan

Ingredients

• 1 large zucchini, sliced into half-moons
• 1 large eggplant, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 4 oz feta cheese, crumbled
• 2 tbsp fresh basil, chopped
• 1 tsp dried oregano
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes
• 2 tbsp balsamic glaze for drizzling
• 1 can (15 oz) chickpeas, drained (optional)

Instructions

1. 1

   Preheat oven to 425F (220C).

2. 2

   Spread zucchini, eggplant, bell peppers, and onion on a large baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and red pepper flakes.

3. 3

   Toss to coat, then spread in a single layer. Do not overlap.

4. 4

   Roast for 15 minutes. Remove from oven and stir the vegetables.

5. 5

   Return to oven and roast another 8-10 minutes until vegetables are tender and caramelized at the edges.

6. 6

   Remove from oven. Add cherry tomatoes and chickpeas if using. Toss to combine.

7. 7

   Top with crumbled feta cheese and fresh basil.

8. 8

   Drizzle with balsamic glaze and a final drizzle of extra virgin olive oil.

9. 9

   Serve hot with crusty bread or over a bed of rice.

Pro Tips

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