Ingredients:

  • 1 lb Yukon Gold potatoes, cut into ½-inch cubes
  • 2 bell peppers, de-seeded and cut into 1-inch squares
  • 1 medium zucchini, sliced into half-moons
  • 1 red onion, cut into 1 inch squares
  • 15 oz can chickpeas, drained, rinsed, and patted dry
  • 4 cloves garlic, smashed in skins
  • 0.5 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Preheat the hardware. Slide your empty baking sheet into the oven and set it to 425°F (220°C). Note: This ensures the vegetables start cooking the second they hit the pan.
  2. Process the potatoes. Slice 1 lb of Yukon Gold potatoes into 1/2 inch cubes. Ensure they are uniform so they cook at the same rate.
  3. Prep the remaining produce. Cut 2 bell peppers and 1 red onion into 1 inch squares, and slice 1 medium zucchini into half moons.
  4. Combine ingredients. In your large bowl, add the potatoes, peppers, zucchini, onion, and 15 oz of drained chickpeas.
  5. Emulsify the coating. Drizzle with 3 tbsp olive oil, 1 tsp oregano, 1 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp pepper. Toss until every piece is glossy and coated.
  6. Load the pan. Carefully pull the hot tray out and spread the mix in a single layer. Listen for that initial sizzle.
  7. Add the aromatics. Scatter 4 smashed garlic cloves (still in skins) across the tray.
  8. Roast the mixture. Bake for 25 minutes total. Flip everything with a spatula at the 12 minute mark.
  9. Extract the garlic. Remove the pan from the oven and use tongs to squeeze the softened garlic out of the skins back onto the veggies.
  10. Apply the finish. Drizzle with 1 tbsp lemon juice and top with 0.5 cup feta and 0.25 cup chopped parsley until the colors pop and the feta softens.