Low Carb Baked Mixed Vegetables with Herb Seasoning
Elevate your veggie game with this vibrant and flavorful recipe for Low Carb Baked Mixed Vegetables with Herb Seasoning! Perfectly roasted zucchini, bell peppers, broccoli, cauliflower, and cherry tomatoes come together in a symphony of colors, textures, and wholesome goodness. Coated in a fragrant blend of oregano, thyme, basil, garlic powder, and olive oil, these tender vegetables are baked to perfection, creating a dish that's as healthy as it is delicious. With just 15 minutes of prep time and simple instructions, this gluten-free, keto-friendly recipe is ideal for busy weeknight dinners or meal prep. Serve it as a versatile side dish or a light, guilt-free main course—it’s a surefire way to bring enticing flavor to your table while supporting your low-carb lifestyle.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 3 medium Bell peppers (choose a mix of red, yellow, or orange)
- 250 grams Broccoli florets
- 250 grams Cauliflower florets
- 150 grams Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash all the vegetables thoroughly. Cut the zucchini into half moons, the bell peppers into strips, and separate the broccoli and cauliflower into bite-sized florets. Leave the cherry tomatoes whole.
Place the prepared vegetables into a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to ensure they are evenly coated.
In a small bowl, mix together the dried oregano, dried thyme, dried basil, garlic powder, salt, and pepper until well combined.
Sprinkle the herb mix over the vegetables and toss again to distribute the seasoning evenly.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Ensure they are not overcrowded to allow even roasting.
Bake in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time for even roasting.
Remove from the oven and let the vegetables cool for a few minutes before serving.
Serve warm as a delightful side dish or a light main course.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5076 mg | 221% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 54.0 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2776 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.
