Sumac-Roasted Vegetables with Herb Oil
Caramelized seasonal vegetables bathed in a fragrant herb-infused oil, finished with a bright sumac sprinkle for Mediterranean depth. This syrian-inspired vegetarian ready in about 40 minutes pairs medium zucchini, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.
Ingredients
- 2 medium zucchini
- 2 bell peppers
- 1 red onion
- 3 tablespoons olive oil
- 1 teaspoon sumac
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut 2 medium zucchini into 1/2-inch thick half-moons, 2 bell peppers into 1-inch pieces, and 1 red onion into 1/2-inch wedges. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1 teaspoon sumac in a large bowl.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring once, until edges are caramelized and tender.
- Step 3: While vegetables roast, mince 2 garlic cloves. In a small bowl, whisk 1 tablespoon olive oil with 1 tablespoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon lemon zest, and remaining 1/2 teaspoon sumac.
- Step 4: Remove vegetables from oven and drizzle with herb oil mixture. Toss gently to coat. Return to oven for 5 minutes to infuse flavors.
- Step 5: Transfer to a serving dish and sprinkle with extra fresh thyme before serving.
Frequently asked questions
How long does Sumac-Roasted Vegetables with Herb Oil take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sumac-Roasted Vegetables with Herb Oil?
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 medium zucchini from drying out.
Can I substitute ingredients in Sumac-Roasted Vegetables with Herb Oil?
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 Sumac-Roasted Vegetables with Herb Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Sumac-Roasted Vegetables with Herb Oil?
Syrian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! So simple and delicious. The herb oil is perfect for drizzling over everything.
- ★★★★★
My family adores this recipe. The sumac and herbs really elevated the simple vegetables. Served with grilled chicken for a complete meal.
- ★★★★★
Sumac is such a wonderful spice. Roasted the veggies perfectly and the herb oil was a game-changer. Will make again!
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