Dairy-Free Savory Baked Vegetables
Elevate your plant-based meals with this vibrant and flavorful Dairy-Free Savory Baked Vegetables recipe! Packed with nourishing ingredients like zucchini, bell peppers, carrots, mushrooms, and juicy cherry tomatoes, this dish is the perfect side or main course for any occasion. Tossed in a delicious blend of olive oil, garlic, oregano, thyme, and basil, these oven-roasted vegetables develop irresistible caramelized edges and rich, savory goodness. Ready in under an hour, this recipe is entirely dairy-free, vegetarian, and gluten-free, making it a crowd-pleaser for dietary needs. Serve these tender, roasted vegetables warm with quinoa or rice for a wholesome, colorful meal that’s as nutritious as it is satisfying. Perfect for meal prep or dinner parties!
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Recipe Information
Ingredients
- 2 medium sized Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium sized Red onion
- 3 medium sized Carrots
- 200 grams Button mushrooms
- 200 grams Cherry tomatoes
- 3 tablespoons Olive oil
- 4 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Rinse all the vegetables thoroughly under cold water.
Slice the zucchini into 1/4 inch rounds and set aside.
Remove the seeds from the red and yellow bell peppers and cut them into 1-inch pieces.
Peel and quarter the red onion.
Peel and cut the carrots into thin sticks about 3 inches long.
Trim the stems from the button mushrooms.
In a large mixing bowl, combine the sliced zucchini, chopped bell peppers, onion quarters, carrot sticks, mushrooms, and cherry tomatoes.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, dried basil, salt, and black pepper.
Pour the olive oil mixture over the vegetables in the large bowl, and toss well to ensure all the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly charred on the edges, stirring halfway through for even cooking.
Once cooked, remove the vegetables from the oven and let them cool for a few minutes before serving.
Serve warm as a side dish or atop a bed of quinoa or rice for a complete meal.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6271 mg | 273% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 56.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3712 mg | 79% | |
*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.
