Ingredients:

  • 1 medium zucchini, chopped into 1-inch pieces (approx. 200g)
  • 1 cup bell peppers (mixed colors recommended), chopped into 1-inch pieces (approx. 150g)
  • 1 medium red onion, chopped into 1-inch pieces (approx. 150g)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil (45 ml)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Juice of 1 lemon (approx. 2 tablespoons)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes.
  3. In a large mixing bowl, combine the chopped vegetables and chickpeas. Drizzle with olive oil and sprinkle with oregano, thyme, garlic powder, salt, and pepper. Toss well to ensure all ingredients are evenly coated.
  4. Spread the vegetable mixture evenly on the prepared baking sheet in a single layer (avoid overcrowding). Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  5. Remove from the oven and squeeze fresh lemon juice over the roasted vegetables. Serve immediately.