Mediterranean Roasted Veggie Bowl with Lemon Chickpeas

A warm and hearty bowl with roasted zucchini, eggplant, cherry tomatoes, and lemon-infused chickpeas that delivers a burst of Mediterranean flavor and skin-nourishing nutrients.

Why It’s Skin-Loving

The beta-carotene in zucchini and vitamin E in olive oil protect against UV damage, while roasted lemon adds vitamin C to brighten your complexion. Chickpeas bring protein and zinc for balanced, healthy skin.

Ingredients

• 1 zucchini, sliced

• 1 small eggplant, cubed

• 1 cup cherry tomatoes

• 1 can chickpeas, drained and rinsed

• 1 lemon, halved

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Salt and pepper to taste

• Fresh parsley for garnish

Directions

1. Preheat oven: to 400 °F (200 °C).

2. Prepare veggies: Toss zucchini, eggplant, tomatoes, and chickpeas with olive oil, paprika, salt, and pepper.

3. Roast: Arrange everything on a baking sheet with the lemon halves face down. Roast 25–30 minutes until golden.

4. Serve: Squeeze roasted lemon over the bowl and garnish with fresh parsley.

Shopping List

• Zucchini

• Eggplant

• Cherry tomatoes

• Chickpeas (1 can)

• Lemon

• Olive oil

• Smoked paprika

• Salt & pepper

• Fresh parsley