Mediterranean Veggie Sheet Pan

This Mediterranean Veggie Sheet Pan is a vibrant and wholesome dish featuring a colorful array of roasted vegetables, including bell peppers, zucchini, red onion, and cherry tomatoes, all seasoned with traditional Mediterranean herbs. The addition of feta cheese and olives adds a delightful tang and depth of flavor. Perfect for a quick weeknight meal or as a side dish, this recipe is vegan and gluten-free, making it suitable for various dietary needs.

Ingredients:

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 cup chickpeas, drained and rinsed
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled (optional for vegan version)
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. On a large sheet pan, combine the chopped bell peppers, zucchini, red onion, cherry tomatoes, and chickpeas.
3. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer and roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly caramelized.
5. Remove from the oven and stir in the olives and feta cheese (if using).
6. Return to the oven for an additional 5 minutes.
7. Garnish with fresh parsley before serving.