Mediterranean Roasted Vegetable Bowl
A colorful, quick, and satisfying bowl featuring roasted vegetables and crispy chickpeas, topped with cool tzatziki. Perfect for weeknight meals or casual gatherings.
Ingredients
For the roasted vegetables
- 1 can chickpeas, drained and rinsed Pat dry for extra crispness
- 1 cup red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 medium red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika Smoked paprika works well
- Salt and pepper to taste
For serving
- 1 cup tzatziki sauce Store-bought or homemade; swap for tahini or vegan yogurt if needed
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Empty and rinse the chickpeas; spread on a towel and pat mostly dry.
- In a large bowl, combine the chickpeas, chopped red bell pepper, zucchini, yellow squash, and red onion.
- Drizzle with 2 tablespoons olive oil. Sprinkle in garlic powder, paprika, salt, and pepper. Toss until everything is evenly coated.
Cooking
- Spread the mixture in a single layer on a rimmed baking sheet. Don’t overcrowd—the veg should have room to caramelize.
- Roast for 30–35 minutes, stirring or shaking the pan once halfway through, until vegetables are tender and chickpeas are crispy.
Serving
- Divide into bowls and drizzle each serving with tzatziki. Serve warm.
Notes
Use parchment or a silpat for easy cleanup. If chickpeas are still soft after roasting, give them a final 5–8 minutes under the broiler, watching closely. For a vegan finish, use dairy-free tzatziki or a lemon-tahini sauce.