Sumac Roasted Vegetables (خضار مشوية بالسماق)
This Palestinian recipe for Sumac Roasted Vegetables is a delicious and healthy dish that is perfect for any occasion. The combination of fresh vegetables and tangy sumac creates a flavorful and colorful side dish that pairs well with a variety of main courses.
Ingredients
- 4 large carrots, peeled and cut into sticks
- 2 bell peppers, seeded and sliced
- 1 large red onion, cut into wedges
- 1 zucchini, sliced
- 3 tbsp olive oil
- 2 tbsp sumac
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the carrots, bell peppers, red onion, and zucchini with olive oil, sumac, salt, and pepper until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
- Remove from the oven and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Baking sheet Large bowl
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Sumac Roasted Vegetables as a side dish with grilled chicken or fish, or as a topping for salads and grain bowls.
Tips & tricks
For extra flavor, sprinkle some crumbled feta cheese or chopped fresh herbs over the roasted vegetables before serving.
Cost
$10