Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli florets with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for about 25 minutes, or until they are tender and golden.
- Meanwhile, cook the quinoa or couscous according to the package instructions using water or broth, then fluff with a fork.
- In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, and honey to make your dressing.
- To assemble, divide the fluffed grains into meal prep containers, top with the roasted veggies, then sprinkle with crumbled feta, olives, and chopped parsley. Drizzle the dressing over just before serving.
Best ways to enjoy it
Serve this Mediterranean Roasted Veggies Bowl warm or at room temperature. It’s delightful on its own, but you can also pair it with pita bread or a simple side salad. For added protein, consider grilled chicken or chickpeas on top. Don’t forget some freshly squeezed lemon juice for an extra zing!
Keeping leftovers fresh
To store your Mediterranean Roasted Veggies Bowl, place any leftovers in airtight containers and refrigerate. They will stay fresh for up to 3-4 days. For best results, store the dressing separately until you’re ready to serve, as this keeps everything crisp and flavorful. Leftover roasted veggies can be reheated in the oven or microwave.
Helpful cooking tips
- Make sure your vegetables are cut into similar sizes to ensure even cooking.
- If you want to add even more flavor, try marinating your veggies for a couple of hours in the olive oil and seasonings before roasting.
- Don’t overcrowd your baking sheet; spread the veggies out for better roasting.
Creative twists
Feel free to experiment with this bowl! Add chickpeas for extra protein, swap out the feta cheese for goat cheese or a dairy-free alternative, or use a mix of different grains like farro or barley. You might also try adding fresh herbs like basil or mint to change things up!
Common questions
What’s the prep time for this recipe?
Prep time is about 15 minutes, with cooking time taking an additional 25-30 minutes while everything roasts and cooks.
Can I substitute the quinoa?
Absolutely! Couscous or any grain of your choice, such as bulgur or brown rice, will work just as well.
Is it safe to store leftovers?
Yes, store your leftovers in the refrigerator in airtight containers for 3-4 days. Just make sure to keep the dressing separate to maintain the freshness of the veggies.
