Recipe for Mediterranean Spice Wheel:  Spiced Mediterranean Roasted Vegetables

Recipe for Mediterranean Spice Wheel: Spiced Mediterranean Roasted Vegetables


4 cups of mixed vegetables (such as bell peppers, zucchini, eggplant, cherry tomatoes, and red onions), cut into bite-sized pieces
2 T olive oil
1 tsp cumin powder
1  tsp coriander powder
1/2  tsp cloves (ground)
1/2  tsp turmeric powder
1/2  tsp cardamom
1  tsp thyme leaves (fresh or dried)
1  tsp sumac powder
1/2  tsp Aleppo pepper (adjust to taste for spiciness)
2 T za'atar
Salt and black pepper to taste
Fresh lemon wedges for garnish


Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, cumin powder, coriander powder, ground cloves, turmeric powder, cardamom, thyme leaves, sumac powder, Aleppo pepper, and za'atar.

Add the mixed vegetables to the bowl and toss them to coat evenly with the spice mixture. 

Spread the spiced vegetables in a single layer on a baking sheet lined with parchment paper or a lightly oiled baking dish.

Season the vegetables with salt and black pepper to taste.

Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring occasionally for even cooking.

Once the vegetables are roasted to your liking, remove them from the oven and let them cool for a few minutes.

Serve the Spiced Mediterranean Roasted Vegetables on a platter, garnished with fresh lemon wedges. You can also drizzle some extra olive oil and sprinkle with more za'atar for extra flavor if desired.

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