Italian Mixed Vegetables
Elevate your dinner table with the rustic charm of Italian Mixed Vegetables—a vibrant and healthy roasted vegetable medley that’s as flavorful as it is simple to prepare. Bursting with fresh zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, this dish is seasoned to perfection with aromatic garlic, dried oregano, basil, and a subtle kick of crushed red pepper flakes. Roasted to tender, caramelized perfection, these vegetables offer a delightful balance of sweetness and savoriness in every bite. Ready in just 40 minutes, this oven-roasted side dish is perfect for pairing with grilled meats, tossing into pasta, or enjoying with crispy crusty bread for a light, satisfying meal. Quick, versatile, and loaded with Mediterranean flair, these Italian Mixed Vegetables are a wholesome addition to any table.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 large bell peppers (red, yellow, or green)
- 1 cup cherry tomatoes
- 1 medium red onion
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash all the vegetables thoroughly and pat them dry.
Cut the zucchini and eggplant into bite-sized cubes.
Core and deseed the bell peppers, then slice them into strips.
Halve the cherry tomatoes.
Peel and slice the red onion into thin wedges.
Mince the garlic cloves.
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, and red onion.
Drizzle the olive oil over the vegetables and sprinkle with minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Toss well to coat evenly.
Spread the seasoned vegetables in an even layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Once cooked, remove the vegetables from the oven and let them cool for 5 minutes.
Transfer the roasted vegetables to a serving dish and garnish with freshly chopped parsley.
Serve warm as a side dish or with crusty bread for a light meal. Enjoy!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6698 mg | 291% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 66.7 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3281 mg | 70% | |
*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.
