Keto Colorful Roasted Vegetable Bowl
Bright, nutritious, and full of bold flavors, this Keto Colorful Roasted Vegetable Bowl is a feast for the eyes and the taste buds. Packed with a rainbow of low-carb vegetables like zucchini, bell peppers, broccoli, eggplant, and red onion, this dish is seasoned to perfection with olive oil, garlic powder, paprika, and thyme. Roasted until tender and caramelized, these vibrant veggies are finished with creamy crumbled feta and fresh parsley for a delightful pop of flavor in every bite. Not only is it easy to make, with just 15 minutes of prep and 35 minutes of cooking time, but it’s also keto-friendly, gluten-free, and perfect as a satisfying main dish or side. Whether you're meal prepping for the week or whipping up a quick and healthy dinner, this roasted vegetable bowl will become your go-to recipe for a nourishing and delicious low-carb option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Zucchini
- 1 small Eggplant
- 2 cups Broccoli florets
- 1 medium Red onion
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 0.25 cup Feta cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly under running water.
Cut the red and yellow bell peppers into 1-inch strips, discarding the seeds and core.
Slice the zucchini into 1/4-inch thick rounds.
Cut the eggplant into 1-inch cubes.
Separate the broccoli into bite-sized florets.
Peel and slice the red onion into 1/4-inch thick wedges.
In a large mixing bowl, combine the prepared bell peppers, zucchini, eggplant, broccoli, and red onion.
Drizzle the vegetables with extra virgin olive oil and sprinkle with salt, ground black pepper, garlic powder, paprika, and dried thyme.
Toss the vegetables well to ensure they are evenly coated with the oil and spices.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly charred around the edges, stirring halfway through cooking.
Remove from the oven and allow the vegetables to cool slightly.
Serve the roasted vegetables in bowls, topped with crumbled feta cheese and freshly chopped parsley.
Enjoy your colorful and flavorful keto-friendly roasted vegetable bowl!
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 37.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 402 mg | 31% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2143 mg | 46% | |
*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.
