Mediterranean Roasted Nonstarchy Vegetable Medley
A colorful, herb-scented medley of zucchini, bell peppers, cauliflower, mushrooms, and cherry tomatoes roasted until tender and lightly caramelized. Finished with lemon, garlic, and fresh parsley,…
Ingredients
- 4 cups cauliflower florets
- 2 medium zucchini, cut into 1-inch half-moons
- 1 large red bell pepper, sliced
- 8 ounces cremini mushrooms, halved
- 1 cup cherry tomatoes
- 1/2 medium red onion, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or lightly oil it.
- Place the cauliflower, zucchini, bell pepper, mushrooms, cherry tomatoes, and red onion in a large bowl.
- Whisk together the olive oil, garlic, oregano, cumin, salt, and black pepper. Pour over the vegetables and toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.
- Roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower is tender and the vegetables have browned lightly at the edges.
- Transfer the roasted vegetables to a serving dish. Sprinkle with lemon juice and fresh parsley, toss gently, and serve warm.
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