Low Fat Mixed Roasted Vegetables
Elevate your mealtime with our vibrant and nutritious **Low Fat Mixed Roasted Vegetables**! Packed with colorful zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, this recipe delivers a medley of flavors in every bite. Lightly seasoned with olive oil, balsamic vinegar, and fragrant dried thyme, these oven-roasted vegetables are caramelized to perfection in just 30 minutes. Perfect as a wholesome side dish or a light main course when paired with quinoa or couscous, this meal is low in fat yet high in taste and nutrition. With minimal prep time, it's a quick, healthy choice for busy weeknights or elegant dinner spreads. Plus, it's vegan, gluten-free, and bursting with antioxidants, making it a versatile addition to any menu. Enjoy a guilt-free, flavorful dish that celebrates fresh, seasonal produce!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 250 grams Cherry tomatoes
- 1 tablespoon Olive oil
- 2 teaspoons Balsamic vinegar
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 425°F (220°C).
Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.
Cut the zucchini and eggplant into 1-inch cubes.
Slice the red and yellow bell peppers into thin strips, discarding the seeds and stem.
Peel and slice the red onion into thin wedges.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes.
Drizzle the olive oil and balsamic vinegar over the vegetables in the bowl.
Sprinkle the dried thyme, salt, and black pepper over the vegetables.
Toss the vegetables well to ensure they are evenly coated with oil, vinegar, and seasonings.
Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded to allow for even roasting.
Roast in the preheated oven for about 25 to 30 minutes, stirring once halfway through, until the vegetables are browned and tender.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
Serve the roasted vegetables warm as a side dish or over a bed of cooked quinoa or couscous for a light, low-fat main course.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 49.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3224 mg | 69% | |
*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.
