Go Back

Sumac Roasted Vegetables

This dish features a medley of vegetables tossed with toasted sumac, then roasted until tender and slightly caramelized. The sumac adds a tangy, smoky flavor that enhances the natural sweetness and provides a vibrant red appearance. The final texture is crispy edges with soft, flavorful interiors, showcasing the spice’s aromatic punch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups mixed vegetables (e.g., zucchini, bell peppers, carrots) cut into uniform pieces
  • 2 tablespoons olive oil for tossing vegetables
  • 1 teaspoon toasted sumac preferably toasted for depth of flavor
  • 1/2 teaspoon salt

Equipment

  • Baking sheet
  • Mixing bowl
  • Measuring spoons
  • Spatula

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Measure out the vegetables and chop them into even-sized pieces for uniform roasting.
  2. In a large mixing bowl, combine the chopped vegetables with olive oil, toasted sumac, and salt. Use a spatula to toss until all pieces are evenly coated and the spices are well distributed.
  3. Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded to promote even roasting.
  4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly browned at the edges, with visible caramelization.
  5. Remove from the oven and check for doneness. The vegetables should be soft with crispy edges. Serve immediately, garnished if desired.