Middle Eastern Style Roasted Vegetables Recipe
An easy and quick method for preparing assorted roasted vegetables that are ready in under an hour.
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Instructions
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Preheat oven to 375 F.
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Line a baking sheet or dish with foil and spray with cooking spray.
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Slice vegetables like carrots, zucchini, squash, onions, and peppers; cut potatoes into cubes or quarters.
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Arrange vegetables in a single layer on the prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, garlic powder, thyme, and cumin.
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Bake for 45 minutes, or until vegetables are fork-tender. Serve at once.
Nutritional Info (per serving)
Calories:
337 kcal
Carbohydrate:
41 g
Cholesterol:
0 mg
Fiber:
6 g
Protein:
5 g
Saturated Fat:
3 g
Sodium:
35 mg
Sugar:
5 g
Fat:
18 g
Unsaturated Fat:
0 g