AIP Friendly Mediterranean Herb-Roasted Vegetables
Roasting brings out the very best in vegetables — caramelized edges, concentrated sweetness, and that satisfying depth of flavor you just can't get any other way. This sheet pan dish layers zucchini, carrots, beets, red onion, and garlic with olive oil, apple cider vinegar, and a warm blend of oregano, thyme, turmeric, and ginger, hitting every note from earthy to bright. The autoimmune protocol can feel limiting when it comes to bold, satisfying meals, but this one proves that whole vegetables and compliant seasonings are more than enough to deliver serious flavor. A splash of lemon juice and a handful of fresh parsley at the end lift the whole thing and make it feel genuinely restaurant-worthy. The trick of keeping the beets on one side of the pan is a small but smart move that keeps the colors vivid and the presentation gorgeous. It serves four and comes together with minimal prep — just chop, toss, and let the oven do the work.
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Learn more →Ingredients
4 servings
- 2 medium zucchini, cut into 1-inch half-moons
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into ¾-inch wedges
- 1 medium red onion, cut into 1-inch wedges
- 4 cloves garlic, smashed and peeled
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, combine the beet wedges, carrot pieces, zucchini half-moons, red onion wedges, and smashed garlic cloves. Drizzle with the olive oil and apple cider vinegar, then sprinkle with the oregano, thyme, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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