Lemon Garlic Roasted Vegetables (Printable)

A vibrant medley of lemon and garlic roasted vegetables with chickpeas, perfect for a light, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, cut into 1/2-inch pieces
02 - 1 medium red bell pepper, chopped
03 - 1 medium yellow bell pepper, chopped
04 - 1 medium red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Aromatics and Seasonings

07 - 3 cloves garlic, minced
08 - 2 tablespoons extra-virgin olive oil
09 - 1 lemon, zest and juice
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# How to Cook:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and chickpeas.
03 - In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
04 - Pour the dressing over the vegetables and chickpeas. Toss well to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
07 - Remove from the oven, transfer to a serving platter, and sprinkle with fresh parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lemon and garlic combination creates brightness without any fussiness or complicated techniques.
  • Chickpeas transform this from a side dish into something substantial enough to eat on its own or alongside almost anything.
  • Those caramelized edges that form in the oven? That's where the real magic happens.
02 -
  • Don't skip rinsing the chickpeas—canned chickpea liquid will make your vegetables release water and steam instead of caramelize.
  • Stir halfway through roasting because the vegetables touching the sheet need that flip to develop proper color and flavor.
03 -
  • Use a dark baking sheet if you have one because it conducts heat more aggressively and creates better caramelization than light-colored sheets.
  • Don't move the vegetables around constantly—let them sit undisturbed for stretches so they develop color, then stir once at the halfway point.
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