Heart-Healthy Oven-Roasted Mixed Vegetables
Savor the vibrant flavors of "Heart-Healthy Oven-Roasted Mixed Vegetables," a nourishing recipe that’s as visually appealing as it is delicious. Featuring red and yellow bell peppers, zucchini, carrots, red onion, and broccoli florets, this colorful medley is seasoned with fragrant thyme and rosemary, a hint of garlic powder, and freshly squeezed lemon juice for a zesty finish. Roasted to perfection, the vegetables develop tender textures and caramelized edges, making them an excellent low-calorie option packed with vitamins, antioxidants, and fiber. Ready in under an hour, this easy one-pan dish is ideal as a wholesome side for any meal or as a light, plant-based centerpiece. Perfect for heart health and bursting with flavor, it's your go-to recipe for guilt-free indulgence!
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Recipe Information
Ingredients
- 2 medium Red bell peppers
- 2 medium Yellow bell peppers
- 2 medium Zucchini
- 3 large Carrot
- 1 large Red onion
- 2 cups Broccoli florets
- 2 tablespoons Olive oil
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh rosemary, finely chopped
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash all vegetables thoroughly under running water.
Cut the red and yellow bell peppers into bite-sized pieces, discarding the seeds and core.
Slice the zucchini into thick rounds, and cut each round into halves.
Peel the carrots and slice them into thin rounds approximately 1/4 inch thick.
Cut the red onion into wedges by slicing it in half and then cutting each half into thirds.
Combine the bell peppers, zucchini, carrots, onion wedges, and broccoli florets in a large mixing bowl.
Drizzle the olive oil over the vegetables, ensuring all pieces are well-coated.
Add fresh thyme leaves, rosemary, ground black pepper, and garlic powder to the bowl.
Toss the vegetables until the seasonings are evenly distributed.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
Place the sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking.
Check the vegetables for tenderness; they should be fork-tender and slightly caramelized around the edges.
Remove from the oven and let cool slightly.
Drizzle lemon juice over the roasted vegetables and give a final toss before serving.
Serve warm as a healthful side dish or a main dish with whole grains or lean protein.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 64.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2766 mg | 59% | |
*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.
