Low Carb Colorful Roasted Vegetable Bowl
Brighten up your mealtime with this Low Carb Colorful Roasted Vegetable Bowl, a feast for both the eyes and the palate! Packed with vibrant red and yellow bell peppers, tender zucchini, smoky eggplant, and crisp broccoli florets, this dish showcases the natural beauty and flavors of fresh produce. Roasted to golden perfection with olive oil, garlic powder, and aromatic Italian herbs, these vegetables are layered over a bed of nutrient-rich baby spinach and topped with creamy feta cheese and fragrant basil leaves for a burst of Mediterranean-inspired goodness. Not only is this bowl a healthy, low-carb option, but it’s also incredibly versatile—perfect as a full meal, a side dish, or even meal prep for the week. Ready in under an hour, this recipe combines simplicity with bold taste to deliver a wholesome, guilt-free indulgence you'll crave again and again.
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Recipe Information
Ingredients
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 medium zucchini
- 1 medium eggplant
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 2 cups baby spinach
- 0.5 cup basil leaves
- 0.5 cup feta cheese
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and slice the red and yellow bell peppers into thin strips. Cut the zucchini into half-moons, and dice the eggplant into 1-inch cubes. Separate the broccoli into small florets.
In a large mixing bowl, combine red and yellow bell peppers, zucchini, eggplant, and broccoli florets. Add olive oil, salt, black pepper, garlic powder, and dried Italian herbs. Toss the vegetables together until evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring halfway through.
While the vegetables are roasting, rinse and pat dry the baby spinach and set aside.
Once the vegetables are roasted, remove them from the oven and let them cool slightly for about 5 minutes.
In a large serving bowl, place a layer of baby spinach on the bottom. Top with roasted vegetables.
Garnish the roasted vegetable bowl with fresh basil leaves and sprinkle feta cheese on top.
Serve immediately and enjoy your vibrant, low-carb roasted vegetable bowl.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 50.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 656 mg | 50% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2730 mg | 58% | |
*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.
