Ingredients
Scale
- 2 medium zucchinis
- 1 can (400g) chickpeas
- 1 red bell pepper
- 1 small red onion
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup crumbled feta cheese (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine sliced zucchini, chickpeas, bell pepper, and onion. Drizzle with olive oil and season with oregano, smoked paprika, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast in the preheated oven for 25–30 minutes, tossing halfway through until golden brown.
- If using feta, sprinkle it over the roasted veggies and return to the oven for an additional 5 minutes to soften.
- Garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg