How To Make Roast Summer Vegetables & Chickpeas
A delicious and healthy dish packed with flavorful roasted summer vegetables and protein-rich chickpeas.
Serves:
Ingredients
- 2 zucchinis, sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 can chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking dish, combine the zucchinis, bell peppers, red onion, cherry tomatoes, and chickpeas.
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Drizzle with olive oil, then sprinkle with dried oregano, garlic powder, salt, and pepper. Toss well to coat the vegetables and chickpeas evenly.
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Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
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Remove from the oven and let it cool for a few minutes.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 259kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 280mg
- Total Carbohydrates : 33g
- Dietary Fiber : 9g
- Sugar : 11g
- Protein : 9g
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