Ingredients:
- 1 large Sweet Potato, peeled and cubed into 3/4-inch pieces
- 1 head of Broccoli, cut into small florets
- 1 Red Bell Pepper, deseeded and chopped into 1-inch squares
- 1 Zucchini, sliced into 1/2-inch half-moons
- 1 Red Onion, cut into thick wedges
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1/4 tsp Cracked Black Pepper
- 1/4 cup Crumbled Feta Cheese
- 1 tbsp Fresh Parsley, finely chopped
- 1/2 Lemon, for zest and juice
- 1/4 cup Toasted Chickpeas
Instructions:
- Preheat your oven to 220°C (425°F). Position your oven rack in the lower third of the oven. Note: This ensures the pan gets enough direct heat from the bottom to crisp the vegetables.
- Line an extra large rimmed baking sheet with parchment paper. Note: This prevents sticking and helps manage the moisture released by the zucchini and peppers.
- Peel and cube the sweet potato into 3/4 inch pieces. Chop the broccoli into small florets, the red pepper into 1 inch squares, and slice the zucchini into 1/2 inch half moons. Cut the red onion into thick wedges.
- Place all the prepared vegetables into your large mixing bowl. Drizzle with the 3 tablespoons of extra virgin olive oil.
- Sprinkle the smoked paprika, dried oregano, garlic powder, sea salt, and black pepper over the mix.
- Toss the vegetables thoroughly using your hands or large spoons until every piece is glossy and evenly coated in spices.
- Spread the vegetables in a single layer on the prepared baking sheet. Ensure there is space between the pieces to allow air to circulate.
- Roast for 25-30 minutes. At the 15 minute mark, use a spatula to toss the vegetables until you see the undersides turning golden brown.
- Remove the pan from the oven once the vegetables are tender and developed a mahogany colored char on the edges.
- Immediately top with the crumbled feta cheese, toasted chickpeas, and fresh parsley. Squeeze the lemon juice and sprinkle the zest over everything before serving.