roasted vegetables roasted vegetables Israeli Kitchen Embrace the power of fresh vegetables. (Photo: Jerry James Stone)

Roasted corn, peas and peppers

Fresh sure beats frozen in this delightfully tasty veggie dish.

  • Yield: Serves 4-6
  • Prep time: 5 minutes
  • Cook time: 20 minutes

It may seem odd to create a basic recipe around a vegetable mix you can buy in the frozen food section. But once you make it with fresh ingredients, you quickly learn why that combo exists in the first place.

This roasted version is spiced up with some garlic and za'atar, a Mediterranean spice blend. It is also charred a bit at the end, giving those veggies a delicious flavor. It only takes a few extra steps to make this versus opening up a bag of frozen veggies, and it is so worth it.


  • 1 ear of corn
  • 1 cup fresh peas
  • 1 red bell pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon za'atar
  • Pepper, to taste


Husk and clean the corn. Wanna know the fastest way to do that? Watch my video for a simple trick on husking corn quickly.

Holding the ear upright, cut off the kernels. Break them up with your hands and then add them to a large mixing bowl.

Add in the fresh peas.

Remove the stem from the red pepper, halve it, and remove all of the seeds. Chop the pepper into a small dice.

Add olive oil to the bowl, garlic, salt, and za'atar.

Place veggies on a parchment-lined baking sheet and roast in a pre-heated oven for 20 minutes at 450 degrees F. Broil on high for the last minute.

Remove from oven and serve with freshly cracked pepper.

Related Topics: Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen