Middle Eastern Veggie Delight

About this recipe

This vibrant Middle Eastern-inspired veggie traybake is brimming with roasted eggplant, zucchini, peppers, and chickpeas. Infused with aromatic cumin, paprika, and turmeric, it's a wholesome and satisfying dish perfect for a weeknight dinner. The roasted veggies are garnished with fresh parsley for a touch of color and freshness.

Ingredients

• 1 large eggplant, diced
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Combine diced eggplant, zucchinis, bell peppers, and chopped onion in a large bowl.

3. 3

   Add minced garlic, chickpeas, and cherry tomatoes. Drizzle with olive oil and sprinkle with cumin, paprika, turmeric, salt, and pepper. Toss to coat thoroughly.

4. 4

   Spread vegetables in a single layer on a baking sheet.

5. 5

   Roast in the oven for 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

6. 6

   Remove from oven, garnish with fresh parsley, and serve hot.