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Mediterranean Roasted Veggie Bowl

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A wholesome Mediterranean roasted veggie bowl loaded with caramelized vegetables, hearty grains, protein-rich chickpeas, and fresh toppings, all finished with a creamy lemon dressing.

Ingredients

  • 1 zucchini, sliced
  • 1 eggplant, cubed
  • 1 cup bell peppers, chopped
  • 1/2 red onion, sliced
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 cups cooked quinoa, couscous, or rice
  • 1 can (15 oz) chickpeas, drained and rinsed
  • For topping:
  • 1/2 cup feta cheese
  • 1/3 cup olives (such as kalamata)
  • 1 cup cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • For dressing:
  • 1/2 cup plain Greek yogurt or 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Place zucchini, eggplant, bell peppers, red onion, and cherry tomatoes on a large baking sheet.
  3. Drizzle with olive oil and add garlic, salt, black pepper, paprika, and oregano. Toss to coat evenly.
  4. Spread vegetables in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
  5. While vegetables roast, prepare your grain base (quinoa, couscous, or rice) if not already cooked.
  6. In a small bowl, whisk together the dressing ingredients until smooth and creamy.
  7. Assemble bowls by adding grains, roasted vegetables, and chickpeas.
  8. Top with feta cheese, olives, cucumber, and fresh parsley.
  9. Drizzle dressing over the bowl and serve warm or at room temperature.

Notes

  • Do not overcrowd the baking sheet to ensure proper roasting.
  • Swap vegetables with seasonal options like sweet potatoes, broccoli, or carrots.
  • Add grilled chicken, salmon, tofu, or eggs for extra protein.
  • Use tahini and skip feta for a vegan version.
  • Top with toasted seeds or nuts for added crunch.
  • Store components separately in the fridge for up to 4 days.
  • Reheat grains and veggies before assembling for best texture.

Nutrition

Find it online: https://cookedbymaya.com/mediterranean-roasted-veggie-bowl/