Mediterranean cuisine is all about fresh ingredients and vibrant flavors, and this Mediterranean Roasted Veggies Bowl captures that essence beautifully. I stumbled upon this recipe during a busy week when I craved something hearty yet healthy. This colorful bowl is perfect for a quick dinner after a long day or as a nutritious meal prep option for busy workweeks. The best part? It celebrates vegetables in a way that feels indulgent yet wholesome.

Why you’ll love this dish

This Mediterranean Roasted Veggies Bowl is a delightful explosion of flavors that everyone can enjoy. It’s quick to prepare, budget-friendly, and makes good use of pantry staples. Whether you’re feeding a family or entertaining guests, this recipe is perfect for any occasion—from weeknight dinners to brunches and even holiday gatherings. The versatility of the roasted vegetables alongside fluffy quinoa or couscous makes this bowl not just a meal, but an experience.

“I made this recipe for my family last week, and it was a hit! The roasted veggies were so flavorful, and my kids couldn’t get enough of the feta.” – Sarah T.

The cooking process explained

Making this Mediterranean Roasted Veggies Bowl is a simple and enjoyable experience. Start by roasting your veggies for that rich, caramelized flavor. While they’re getting golden and tender, prepare the quinoa or couscous on your stovetop. Finally, whisk together a zingy dressing to elevate your bowl. This step-by-step approach allows you to seamlessly blend the ingredients, ensuring that each bite is a harmonious mix.

What you’ll need

For this vibrant bowl, gather the following ingredients:

• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1 red onion, cut into wedges
• 1 cup broccoli florets
• 2 tablespoons olive oil (for roasting)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dry quinoa or couscous
• 2 cups water or broth (for cooking quinoa or couscous)
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced olives
• 2 tablespoons chopped parsley
• 3 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

You can substitute almost any vegetable you have on hand. Bell peppers, asparagus, and even sweet potatoes would work beautifully in this bowl.