Mediterranean Lemon Roasted Vegetables
If you have been around here for a while, you might have noticed that we love vegetables here and the Spring makes that love burst! Adding lemon and herbs to roasted vegetables makes them irresistible, the colors help kids to try it all, and this recipe makes a big batch, perfect for hosting, meal prep, or just having a side. I like to use dried herbs in my cooking, I always have them on hand and they are so much cheaper than the fresh. One day I will plant some in my backyard but today is not that day.
My husband and I met working at a restaurant that was owned by a couple of sweet Greek men, with several delicious Greek dishes on their menu. The freshness of Mediterranean cooking has appealed to me ever since. Lemon and herbs are besties and when you crumble some feta on this (totally optional) it becomes soooooooooo delicious. The vegetables I chose are easy to cook at the same time and pretty enjoyed by most, my kids are not fans of zucchini but will eat everything else. I am sure your kids are like that too, only specific veggies are “off limits” so I am sure you will be able to have a couple of these that are deemed edible by the wee ones. They are also low carb and the recipe is Whole30, Paleo, gluten free, and vegan/dairy free without the feta. I served this with some roasted chicken but it really can sit next to anything you can dream up.
Mediterranean Lemon Roasted Vegetables
4 carrots, sliced
1 medium red onion, quartered and sliced
2 medium zucchini, sliced
2 yellow squash, sliced
1 pound broccoli florets
1 head of cauliflower, florets
2 teaspoon Italian Seasoning
1 teaspoon dried parsley
1 Tablespoon granulated garlic
3 Tablespoons oil
2 teaspoons salt
1 teaspoon pepper
2 small lemons, zest and juice
Optional - Top with Feta
- Preheat oven to 400 and cover 2 baking sheets with parchment paper or silicone mat.
- In a large bowl, toss all the ingredients together until all the vegetables are coated and seasoned. Spread evenly between the baking sheets
- Roast for 30-35 minutes or until the vegetables are tender. Remove from oven and top with optional crumbled feta
Get everything into a bowl and toss together, the lemon and dried herbs will pack some great flavor.
Spread out all the vegetables over a couple of baking sheets. You want to use two so they aren’t crowded and it will take longer to roast. And that’s it!
