Warm citrus and herb roasted vegetable bowl
After weeks on end of eating my mediterranean chopped salad for dinner, I finally started to crave something different.
Enter the warm citrus and herb roasted vegetable bowl.
I love roasting vegetables - even in the thick of the summer. The dry heat of the oven caramelizes the natural sugars in vegetables, which makes them extra sweet and flavorful. It’s delicious.
Before you get started with this one, I want to share one very important tip to keep in mind when roasting your vegetables:
Be sure to spread the vegetables out on your baking sheet - enough that you can see the pan between the veggies. Use two pans if you need to (roasting the carrots on a separate pan would be a good idea, since they require more time in the oven).
If you don’t leave enough space, the vegetables will steam instead of roast and you won’t get as much flavor out of them or the right crispy-ish texture.
This dish, like most of my recipes, is made with minimal and clean ingredients (most of which are vegetables). The citrus and herbs, though, give it a ton of flavor. While the recipe doesn’t call for garlic in the marinade, you may wish to add some for even more flavor.
You can enjoy the recipe as is, or throw it on a bed of leafy greens (which I love to do) or on top of more grains - depending on how hungry you are and what your body is craving.
Feel free to share how you’re eating this dish in the comments section below. I love to see how you’re making it your own!
Warm citrus and herb roasted vegetable bowl
Prep Time: 10 minutes | Cook Time: 25 minutes | Yields: 2-4 servings
Ingredients:
1 bell pepper, roughly chopped in small-medium sized squares
1 zucchini, cut thick slices and then chop into quarters
2 large carrots, sliced in half and roughly chopped
1 cup fresh or frozen corn
1/2 can of chickpeas, drained and rinsed
1/2 cup cooked rice
1/4 cup kalmata olives, sliced
1/4 cup plant-based feta (I use Violife vegan feta)
(Marinade)
1 lemon, juiced
2 tsp oregano
1/4 tsp salt
1 tsp avocado oil
Directions
Preheat oven to 425 degrees.
In a large bowl, combine carrots, pepper, zucchini and corn. In a small bowl, whisk together lemon juice, oregano, salt, and avocado oil.
Pour 1/2 the marinade (saving the other half for later) over vegetables, and gently mix well until vegetables are evenly coated.
Line two baking sheets with parchment paper - one sheet for carrots and the other for the zucchini, corn and peppers. Place in the oven and cook carrots for 20-25 minutes and the zucchini, bell pepper and corn for 15-20 minutes.
Remove from oven and let cool for 5-10 minutes. Then, place roasted vegetables in a large serving bowl with cooked rice, chickpeas, olives and top with plant-based feta. Pour remaining marinade over the bowl and gently mix.
Serve warm on its own, or over leafy greens such as spinach or arugula, or warm grains such as basmati rice.
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