Fat Free Lemon Herb Roasted Veggies
Brighten up your table with this vibrant and healthy recipe for Fat Free Lemon Herb Roasted Veggies! Packed with nutrient-rich zucchini, carrots, broccoli, and sweet cherry tomatoes, this dish is a feast for both your eyes and taste buds. Tossed in a zesty lemon dressing infused with garlic, oregano, and thyme, the vegetables roast to perfection—tender on the inside with a hint of caramelization. This oil-free recipe is a guilt-free delight, perfect for those seeking a low-calorie, plant-based side dish. Ready in just 40 minutes, it pairs beautifully with your favorite mains or can stand alone as a wholesome vegetarian meal. Sprinkle with fresh parsley for a refreshing finish!
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Recipe Information
Ingredients
- 2 medium zucchini
- 3 medium carrots
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 large lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water or lemon juice (as needed for moisture)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and prepare the vegetables: slice the zucchini into half moons, cut the carrots into thin sticks, slice the red bell pepper into strips, and trim the broccoli florets into bite-sized pieces.
Place all the cut vegetables, including the cherry tomatoes, in a large mixing bowl.
In a small bowl, juice the lemon and combine it with garlic powder, dried oregano, dried thyme, salt, and black pepper.
Pour the lemon and herb mixture over the vegetables, tossing to ensure even coating. If the mixture seems dry, add 1-2 tablespoons of water or additional lemon juice for moisture.
Spread the seasoned vegetables evenly across the prepared baking sheet, making sure they’re in a single layer for even roasting.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
Remove from the oven and sprinkle with freshly chopped parsley before serving.
Serve warm or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 49.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2364 mg | 50% | |
*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.
