Low Fat Baked Mixed Vegetables with Herb Seasoning
Elevate your mealtime with this delicious and healthy recipe for *Low Fat Baked Mixed Vegetables with Herb Seasoning*! Bursting with vibrant colors and fresh flavors, this dish combines hearty carrots, zucchini, broccoli, red bell peppers, red onions, and juicy cherry tomatoes, all tossed in a light coat of olive oil and an aromatic blend of oregano, thyme, and garlic powder. Baked to tender, caramelized perfection in under 30 minutes, these vegetables make the ultimate guilt-free side dish or a satisfying plant-based entrée. Packed with nutrients, low in fat, and irresistibly seasoned, this easy recipe is perfect for busy weeknights or meal prep. Pair it with grilled protein or whole grains for a complete, wholesome meal! Perfect for those seeking healthy baked vegetable recipes, low-fat side dishes, or herb-seasoned vegetarian options.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Carrot
- 1 medium Zucchini
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the carrots into thin rounds.
Slice the zucchini into half-moons about 1/4-inch thick.
Core and slice the red bell pepper into thin strips.
Chop the red onion into large chunks.
In a large mixing bowl, combine the carrots, zucchini, red bell pepper, broccoli florets, red onion, and cherry tomatoes.
Drizzle the vegetables with olive oil and toss until evenly coated.
Add the dried oregano, dried thyme, garlic powder, salt, and black pepper to the bowl. Toss the vegetables again to evenly distribute the seasoning.
Spread the seasoned vegetables out on a large baking sheet in a single layer.
Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and lightly browned.
Stir the vegetables halfway through the baking time to ensure even cooking.
Once baked, remove the vegetables from the oven and let them cool for a few minutes before serving.
Serve the baked mixed vegetables warm as a side dish or enjoy as part of your main meal.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 35.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1662 mg | 35% | |
*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.
