This easy, healthy recipe combines colorful garden vegetables with protein-rich ingredients to create a nutritious dinner that’s packed with flavor and goodness.
Ingredients
Scale:
2 cups zucchini, sliced into half-moons
1 cup bell peppers, diced (any color)
1 cup cherry tomatoes, halved
1 cup asparagus, cut into 2-inch pieces
1 large carrot, thinly sliced
1 can (15 oz) chickpeas, drained and rinsed
1 cup cooked quinoa
1 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil leaves, chopped (for garnish)
Lemon wedges (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, diced bell peppers, halved cherry tomatoes, cut asparagus, and sliced carrot.
Add the drained chickpeas and cooked quinoa to the bowl with the vegetables.
Drizzle the olive oil over the mixture and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together.
Spread the vegetable and chickpea mixture onto a large baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes, stirring halfway through.
Remove from the oven and let cool slightly. If using, sprinkle the crumbled feta cheese over the top.
Garnish with fresh basil and serve with lemon wedges on the side.
