Low Carb Verdure Miste
Elevate your vegetable game with this vibrant and healthy Low Carb Verdure Miste recipe—a simple yet stunning medley of oven-roasted zucchini, eggplant, bell peppers, asparagus, and juicy cherry tomatoes. Perfect for those seeking a nutritious and low-carb option, this dish is seasoned with aromatic garlic, dried oregano, and basil, then drizzled generously with olive oil for maximum flavor. Roasted to perfection at 400°F, the vegetables become tender with beautifully caramelized edges, making each bite a mouthwatering delight. Optional Parmesan cheese provides a touch of indulgence, while the versatility of this recipe allows it to shine as either a satisfying main course or a colorful side dish. Ready in under 40 minutes, this easy-to-make recipe is bursting with flavor and packed with Mediterranean-inspired goodness. Ideal for keto dieters, vegetarians, or anyone craving wholesome roasted vegetables!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 1 large Red Bell Pepper
- 1 large Yellow Bell Pepper
- 200 grams Asparagus Spears
- 150 grams Cherry Tomatoes
- 3 tablespoons Olive Oil
- 3 cloves Garlic
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 30 grams Parmesan Cheese (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash all vegetables thoroughly and pat them dry.
Cut the zucchini and eggplant into half-moon slices, approximately 1/4 inch thick.
Core and slice the red and yellow bell peppers into strips.
Trim the ends of the asparagus spears. If they are particularly thick, you can cut them in half lengthwise.
Leave the cherry tomatoes whole or cut them in half for faster roasting.
Peel the garlic cloves and mince them finely.
In a large mixing bowl, combine the prepared vegetables: zucchini, eggplant, bell peppers, asparagus, and cherry tomatoes.
Drizzle the olive oil over the vegetables and add the minced garlic, dried oregano, dried basil, salt, and black pepper. Toss everything to coat the vegetables evenly.
Spread the seasoned vegetables onto a large baking sheet lined with parchment paper. Ensure they are in a single layer to allow even roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the vegetables halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized.
Remove the roasted vegetables from the oven and let them cool slightly.
If desired, sprinkle the roasted vegetables with grated Parmesan cheese just before serving.
Serve warm as a main dish or a delicious side. Enjoy your Low Carb Verdure Miste!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 5968 mg | 259% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 56.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3656 mg | 78% | |
*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.
