Mediterranean Oven Roasted Vegetables
Mediterranean vegetable platter served with creamy, heavenly, and nourishing homemade hummus spread!
Servings: 6 servings
Calories: 270kcal
Equipment
- baking sheet large
Ingredients
For the Roasted Vegetables
- 2 small zucchini sliced in half then chopped to big pieces
- 2 cups bell pepper (any color), coarsely chopped
- 1 red onion coarsely chopped
- 1 lb baby potatoes cooked then squashed
- 1 whole garlic top removed
- avocado oil spray
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- sea salt & pepper to taste
For Creamy Hummus Dip
- 15 oz chickpeas or garbanzo beans, drained and rinsed (peel removed if desired)
- 2 tablespoons tahini
- 2 tablespoons olive oil plus more for garnish
- 2 tablespoons lemon juice
- 1 clove garlic peeled
- sea salt to taste
- cold water as needed for desired consistency about ½ cup
- sprinkle paprika for garnish
- 1 tablespoon parsley finely chopped for garnish, or to taste
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) and let it fully preheat while you prep the veggies.
- Prep the vegetables: On a large baking sheet, arrange the sliced zucchini, bell peppers, red onion, whole garlic cloves, and cooked potatoes. (For the potatoes, give them a gentle smash using the bottom of a glass to help them crisp up nicely.)Drizzle everything with olive oil and season generously with garlic powder, dried oregano, salt, and pepper. Toss gently to coat.
- Roast the veggies: Roast in the preheated oven for 30–35 minutes, or until the vegetables are tender and lightly caramelized. Be sure to flip them halfway through so they cook evenly and get those beautiful golden edges.
- Make the hummus dip: While the veggies roast, add the white beans, tahini, olive oil, lemon juice, garlic, and salt to a food processor or blender. Blend until smooth, adding water a little at a time until you reach your desired consistency. If it feels too thick, just add a splash more water.
- Assemble and serve: Spread the creamy hummus onto a large serving platter and drizzle with a little olive oil. Sprinkle with paprika for a pop of color.Pile the roasted veggies right on top and around the hummus. Squeeze the roasted garlic cloves out of their skins and add them to the platter (they’re pure gold!). Finish with a sprinkle of fresh parsley and another drizzle of olive oil if you like.
- Serve warm or at room temperature. This makes a stunning appetizer, a vibrant side, or even a light main with some warm pita bread on the side. Enjoy!
Notes
- Smash the potatoes gently: Use the bottom of a glass or jar to press them just enough to flatten—this helps them get crispy edges in the oven without falling apart.
- Don’t overcrowd the pan: Spread the veggies out in a single layer with a little space between pieces. If they’re too crowded, they’ll steam instead of roast.
- Taste the hummus as you go: Everyone’s taste is different—feel free to adjust the lemon juice, salt, or garlic to your liking.
- Make ahead: The hummus can be made up to 3 days in advance and stored in the fridge. Roasted veggies also reheat well!
Substitutions
- Beans: If you don’t have chickpeas (aka garbanzo beans), white beans work just as well for the hummus.
- Tahini: No tahini? You can substitute with plain Greek yogurt for a creamier, tangier dip—or even peanut butter or sunflower seed butter!
- Vegetables: Use what you have! Eggplant, carrots, mushrooms, or sweet potatoes are all great roasting options.
- Herbs & spices: Swap oregano with Italian seasoning, thyme, or rosemary. Add smoked paprika or cumin for a different flavor twist.
Nutrition
Calories: 270kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 777mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1720IU | Vitamin C: 90mg | Calcium: 69mg | Iron: 3mg