Middle Eastern Style Roasted Vegetables Recipe

1. Gather the ingredients.

2. Preheat oven to 375 F. Spray a cookie sheet or shallow baking dish (9x13) with your favorite cooking spray. For easy cleanup, you can line your baking sheet or pan with aluminum foil and then spray with cooking spray to prevent sticking.

3. Next, begin to slice and cut vegetables. There is no rule to follow here, but we prefer to slice the carrots, zucchini, squash, onions, and peppers. Potatoes are delicious in cubes or for small white potatoes, in quarters.

4. After chopping and slicing, place vegetables in a single layer on a baking sheet or in ​​a dish. Drizzle with olive oil. Add the desired amount of salt and pepper. Sprinkle with garlic powder, thyme, and cumin.

5. Place in heated over and cook for 45 minutes, or until vegetables can be pierced with a fork. Serve immediately.

6. Enjoy!

What to Pair with Roasted Vegetables

Roasted vegetables are a versatile side dish. Try them with grilled chicken, beef roast, or as a stand-alone dish for a very light dinner or lunch.

Some people also like to serve hummus along with roasted vegetables to use a dipping sauce. Traditional hummus works best but there are several varieties that you could use to complement the flavor of the roasted veggies. Hummus can easily be made at home, but due to its increasing popularity, can also be found in most supermarkets. Sometimes you will find it in the deli section in a refrigerated case or by the dips. Learn how to make hummus at home.