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Sheet pan of roasted Mediterranean vegetables with olive oil and herbs.

Roasted Veggie & Hummus Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis sliced
  • 2 bell peppers red/yellow, chopped
  • 1 red onion wedged
  • 1 cup cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1.5 cups hummus
  • 2 cups cooked quinoa optional
  • Optional toppings: Kalamata olives feta cheese, fresh parsley, lemon wedges

Method
 

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss zucchini, peppers, onion, and tomatoes with olive oil and spices.
  3. Roast for 20-25 minutes until tender and charred at the edges.
  4. If using grains, portion them into four bowls.
  5. Add a generous swirl of hummus to each bowl.
  6. Top with the warm roasted vegetables.
  7. Garnish with olives, feta, and parsley. Squeeze fresh lemon over the top before serving.

Notes

  • Sheet Pan Success: Do not overcrowd the vegetables on the tray; if they are too close together, they will steam rather than roast and caramelize.
  • Hummus Temp: While most people serve hummus cold, try spreading it in the bowl and letting the warm roasted veggies sit on top for a minute to slightly warm the hummus—it enhances the creaminess.
  • Grain Options: For the best texture, use "fluffy" grains. If using quinoa, cook it in vegetable broth instead of water for an extra layer of savory flavor.
  • Storage: Keep the roasted vegetables and grains in airtight containers for up to 4 days. Store the fresh toppings (cucumber, herbs) separately to maintain their crunch.
  • Custom Heat: If you like a kick, add a pinch of red pepper flakes or a teaspoon of Harissa paste to the vegetables before roasting.