4 medium potatoes (Yukon Gold or red), cut into bite-sized pieces
1 medium zucchini, sliced into rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Optional: ¼ cup crumbled feta cheese
Instructions:
Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Prepare the vegetables: Place the potatoes, zucchini, bell peppers, red onion, and cherry tomatoes in a large mixing bowl.
Season the vegetables: Drizzle the olive oil over the vegetables. Sprinkle with oregano, paprika, garlic powder, cumin, salt, and black pepper. Toss everything until evenly coated.
Arrange on the baking sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast: Bake for 35-40 minutes, stirring halfway through, until the potatoes are golden and the vegetables are tender.
Garnish and serve: Remove from the oven, sprinkle with fresh parsley (and feta cheese if desired), and serve warm as a main dish or side.
Serving Suggestions:
Pair with a side of tzatziki sauce or hummus for added Mediterranean flair.
Serve with grilled chicken, fish, or tofu for a complete meal.
This dish is simple, flavorful, and packed with nutrients, perfect for a healthy Mediterranean-inspired meal! 🥔🌿