A Little Bite of the Mediterranean
Transport your taste buds to the sun-soaked shores of the Mediterranean with this vibrant, veggie-packed recipe, *A Little Bite of the Mediterranean*. Featuring tender roasted eggplant, zucchini, and red bell pepper coated in a smoky garlic-paprika seasoning, this dish offers a delightful medley of flavors and textures. Served alongside creamy hummus, crispy homemade pita chips, and a sprinkle of fresh parsley, it’s perfect for a shareable appetizer, light lunch, or colorful party platter. With just 15 minutes of prep and easy oven-roasting, this wholesome recipe is a breeze to create and celebrates classic Mediterranean ingredients like extra-virgin olive oil, lemon, and herbs. Ideal for vegetarians and anyone seeking a healthy, flavorful way to enjoy Mediterranean cuisine, this recipe will become your new go-to for effortless entertaining.
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Recipe Information
Ingredients
- 1 medium-sized eggplant
- 1 medium-sized zucchini
- 1 medium-sized red bell pepper
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup hummus
- 2 large rounds pita bread
- 1 small, sliced into wedges lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant, zucchini, and red bell pepper into bite-sized cubes or slices.
Place the chopped vegetables on a baking sheet lined with parchment paper.
Mince the garlic cloves and whisk together with olive oil, smoked paprika, dried oregano, salt, and black pepper in a small bowl.
Drizzle the olive oil mixture evenly over the vegetables and toss to coat.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Meanwhile, cut the pita bread into triangles and lightly brush with olive oil (optional). Toast in the oven for the last 5-7 minutes of vegetable roasting until golden and crisp.
Once the roasted vegetables are done, transfer them to a serving platter. Place a bowl of hummus in the center.
Arrange the crispy pita chips around the edges of the platter.
Garnish the roasted vegetables and hummus with fresh parsley and serve with lemon wedges on the side for a fresh, zesty touch.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 40.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2922 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
