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Sumac roasted vegetables garnished with feta and chopped parsley on naan bread

Sumac Roasted Vegetables with Feta and Lemon

  • Author: Spicepaw
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4 servings 1x


An easy sheet pan side dish of roasted eggplant, tomatoes, red pepper and garlic drizzled with olive oil and dusted with lemony sumac, salt and pepper.  #sidedish #vegetables #healthyrecipes #vegetarian



  • 1 small to medium eggplant
  • 1 red bell pepper
  • 23 dozen cherry tomatoes
  • 1 head of garlic
  • 34 tbsp of extra virgin olive oil
  • salt
  • pepper
  • 2 tsp crushed sumac
  • 12 tbsp fresh lemon juice
  • 23 oz feta
  • parsley or fresh mint leaves for garnishing


  1. Preheat oven to 450 F/220 C.
  2. Wash and dry eggplant.  Cut into 1 cm/0.5 in thick slices.
  3. Wash and dry cherry tomatoes. Cut into halves.
  4. Wash and dry red bell pepper.  Remove the seeds and cut into eight equal pieces.
  5. Remove garlic cloves from their shell.
  6. Put vegetables on a baking tray and evenly spread about.
  7. Drizzle with olive oil.
  8. Sprinkle with sea salt, black pepper and sumac.
  9. Place in the oven and roast for 45-60 minutes.  Check on the vegetables halfway through and if you find the eggplant is dry, lightly brush with water and continue cooking in the oven.
  10. When vegetables have finished cooking and are nicely caramelized from roasting, remove from oven.
  11. Drizzle with fresh lemon juice and sprinkle with feta and parsley or mint.
  12. Eat as a side dish to lamb or go vegetarian and pair it with hummus wrapped up in a tortilla, pita or naan bread.
  • Category: Vegetables
  • Method: Roasting
  • Cuisine: Middle Eastern

Keywords: Roasted Vegetables, feta, sumac, eggplant, tomatoes, red bell pepper, garlic

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