Calling anyone who doesn’t eat vegetables because they conjure gag-provoking memories and smells of over-boiled broccoli or Brussels sprouts: you are not alone!
I can’t imagine who (aka school lunch staff) decided that boiling a pot of what started out as perfectly good vegetables to mush over a hot stove thought that was a good idea. Nor can I think of one person who wouldn’t agree. This decision has ruined many a palate and plate for endless years.
So thank God for the food gods and goddesses of the Mediterranean who have forever planted, grown, harvested and cooked gazillions of vegetables to such perfection that it’ll make any self proclaimed vegetable-hater rethink their position. Oven roasted, crispy and caramelized on the outside with a hint of sweetness on the inside. Cooked to a slightly crunchy al dente texture, and seasoned to Mediterranean perfection. A heaping platter of roasted or grilled vegetables has recently become a top selling menu item in restaurants and is ending up on weekly rotation in homes, and there’s good reason why: they’re freaking delicious!
Add a few additional layers of texture and flavor before serving with a sprinkle of earthy pumpkin seeds, tangy Feta and a drizzle of aged balsamic vinegar, and you just can’t stop eating ’em.
To all the mushy vegetable haters (and rightfully so), this one’s for you. Because it’s time to rethink those downright disgusting food memories from our school cafeteria past.
Try these Mediterranean Roasted Vegetables as a main dish with a dollop of Basil Pesto on top. They also make a great side dish for Honey-Garlic-Chili Crisp Salmon and grilled chicken or steak. Such a great way to simultaneously elevate nutritious and delicious, this is how guilt-free eating should taste 😉
Mediterranean Roasted Vegetables
- 1 Small head of Broccoli
- 1/2 Small head of Cauliflower
- 3 Carrots or Parsnips Scrubbed or peeled
- 1 Yellow Onion
- 1 Small Sweet Potato Peeled
- 4 Garlic Cloves Ends snipped, paper left on
- 1 Yellow Beet Scrubbed and any fibers trimmed
- 10-12 Brussels Sprouts Stems removed
- 2 tbsp Olive Oil
- 1 tbsp Greek Seasoning Spiceology® Greek Freak
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes Optional
- 1/4 cup Pumpkin Seeds Unsalted (Substitute Slivered Almonds)
- 1/4 cup Feta Cheese Crumbled (Substitute Goat Cheese) *
- 3 tbsp Balsamic Vinegar Optional
- 1/2 cup Hummus Optional
- Preheat your oven to 375F. Line a larged rimmed baking sheet with foil or copper mat and set aside.
- Chop vegetables into florets or 2" pieces and cut brussels sprouts in half lengthwise and add to a large bowl.
- Toss vegetables with half of the olive oil, Greek seasoning, and red pepper flakes if using, until evenly coated. Add more olive oil in 1 tbsp increments as needed to evenly coat. Transfer the vegetables to the baking sheet and arrange in a single layer.
- Roast in the oven for 15 minutes, then toss and rearrange in a single layer. Roast for another 10 minutes, or until carrots, sweet potatoes and other larger vegetables are cooked to al dente.
- Spread hummus across the bottom of a shallow serving bowl or platter. Arrange vegetables on top of the hummus, then and top with pumpkin seeds and feta cheese. (See Notes.) Drizzle with balsamic vinegar if desired, and enjoy.