Colorful Roasted Vegetable Medley with Cumin and Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant mix of seasonal vegetables roasted with warm spices, perfect as a side or light main course. This mediterranean-inspired vegetarian (vegan) ready in about 50 minutes pairs sweet potatoes, medium zucchini, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1 lb sweet potatoes into 1/2-inch cubes, 1 medium zucchini into 1/2-inch half-moons, and 2 red bell peppers into 1-inch strips. Toss with 4 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garlic powder, and 3/4 tsp salt.
  2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway, until edges are golden and tender.
  3. Step 3: Transfer to a serving dish and sprinkle with 2 tbsp chopped fresh parsley. Serve warm as a side or with grilled chicken.

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Frequently asked questions

How long does Colorful Roasted Vegetable Medley with Cumin and Coriander take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Colorful Roasted Vegetable Medley with Cumin and Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Colorful Roasted Vegetable Medley with Cumin and Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Colorful Roasted Vegetable Medley with Cumin and Coriander for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Colorful Roasted Vegetable Medley with Cumin and Coriander vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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