Heart-Healthy Verdure Miste
Indulge in the vibrant flavors of "Heart-Healthy Verdure Miste," a simple yet satisfying roasted vegetable medley that’s perfect for any occasion. Packed with nutrient-rich zucchini, bell peppers, eggplant, red onion, and juicy cherry tomatoes, this recipe brings wholesome, plant-based goodness to your table. Seasoned with fragrant garlic, dried oregano, and thyme, then roasted to perfection for a caramelized edge, these veggies sing with Mediterranean-inspired flavor. With only 15 minutes of prep and 25 minutes of cook time, it's a quick and nutritious side dish that pairs beautifully with whole-grain bread or quinoa for a balanced meal. Garnished with fresh parsley, this colorful dish is heart-healthy, easy to make, and an ideal choice for those embracing clean eating or vegetarian diets. Whether you're meal prepping or entertaining, this roasted vegetable recipe is sure to delight everyone at the table!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium eggplant
- 1 medium red onion
- 200 grams cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash the zucchini, bell peppers, eggplant, and cherry tomatoes. Peel the red onion and garlic cloves.
Cut the zucchini, eggplant, and red onion into bite-sized pieces. Core and deseed the red and yellow bell peppers, then slice them into strips. Leave the cherry tomatoes whole.
Mince the garlic finely or crush it into a paste using a garlic press.
In a large mixing bowl, combine all the prepared vegetables: zucchini, red bell pepper, yellow bell pepper, eggplant, red onion, and cherry tomatoes.
Drizzle the vegetables with the extra virgin olive oil and sprinkle with the garlic, dried oregano, dried thyme, salt, and black pepper. Toss everything together until evenly coated.
Spread the vegetable mixture into a single layer on the prepared baking sheet to allow even roasting.
Place the tray in the preheated oven and roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized around the edges.
Remove from the oven and let the veggies cool for 3–5 minutes. Sprinkle with freshly chopped parsley before serving.
Serve warm as a standalone dish or alongside whole-grain bread or quinoa for a more filling meal.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 60.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3608 mg | 77% | |
*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.
