Description
Easy Roasted Veggie Mediterranean Bowl Bursting with Flavor
Ingredients
Scale
- 2 cups Bell Peppers (Mix of red, yellow, and orange)
- 1 medium Zucchini (Sliced)
- 1 medium Red Onion
- 1 cup Cherry Tomatoes
- 3 tablespoons Olive Oil (Extra virgin)
- 2 cloves Garlic Cloves (Minced or whole)
- 1 teaspoon Dried Oregano
- 2 cups Cooked Couscous or Quinoa (Fluffy base)
- 1 cup Feta Cheese (Crumbled)
- 2 tablespoons Lemon Juice
- 1/4 cup Fresh Parsley or Mint (Finely chopped)
- 1/3 cup Olive Tapenade or Kalamata Olives (Optional)
Instructions
- Preheat the oven to 425°F, arranging a rack in the center and lining a baking sheet with parchment paper.
- Toss the veggies in a large bowl with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
- Roast the vegetables for about 20 minutes, stirring halfway through.
- Fluff the cooked couscous or quinoa with a fork.
- Assemble each bowl by layering the grain, roasted veggies, and crumbled feta cheese.
- Drizzle lemon juice, scatter chopped parsley or mint, and add olives or tapenade.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg