Dairy-Free Verdure Miste
Savor the vibrant flavors of this **Dairy-Free Verdure Miste**, a roasted vegetable medley that's as wholesome as it is delicious. Featuring a colorful assortment of zucchini, bell peppers, eggplant, cherry tomatoes, and red onion, this Italian-inspired dish is seasoned to perfection with garlic, dried oregano, thyme, and a touch of olive oil. Roasted until tender and caramelized, these veggies burst with natural sweetness and rich umami notes. Finished with a sprinkle of fresh parsley, this recipe is perfect as a side dish, a topping for grains, or a light, healthy main course. With a prep time of just 20 minutes and no dairy in sight, it’s the ultimate crowd-pleaser for vegans, vegetarians, and anyone craving a Mediterranean-inspired meal. Perfect for your next dinner party or meal prep session, this simple yet impressive dish is easy to prepare and packed with flavor.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Eggplant
- 1 cup Cherry tomatoes
- 1 large Red onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash all the vegetables thoroughly and pat them dry.
Cut the zucchini and eggplant into thick half-moon slices. Dice the red and yellow bell peppers into large chunks. Slice the red onion into wedges. Leave the cherry tomatoes whole.
Mince the garlic cloves finely.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, and red onion. Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and ground black pepper.
Toss everything together until the vegetables are evenly coated with the oil and seasoning.
Spread the mixed vegetables in a single layer on a large baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 35–40 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven and transfer them to a serving dish.
Sprinkle the chopped fresh parsley over the top as a garnish before serving.
Serve warm or at room temperature with your favorite grain or bread, or enjoy as a standalone dish.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 57.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3851 mg | 82% | |
*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.
