Low Fat Simple Roasted Vegetables
Bright, colorful, and bursting with flavor, this Low Fat Simple Roasted Vegetables recipe is the perfect healthy side dish or light main course. Made with a vibrant mix of red and yellow bell peppers, zucchini, carrots, red onion, asparagus, and cherry tomatoes, this dish is lightly seasoned with garlic, olive oil, oregano, and thyme for maximum taste with minimal effort. Ready in just 45 minutes, these roasted vegetables are tender, naturally sweet, and beautifully caramelized around the edges. Whether you're meal prepping, hosting a gathering, or looking for an easy way to sneak more veggies into your diet, this low-fat roasted vegetable medley is a nutritious and versatile go-to option. Perfectly simple, incredibly delicious, and guilt-free!
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Recipe Information
Ingredients
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 medium Zucchini
- 2 large Carrot
- 1 medium Red onion
- 1 bunch Asparagus
- 1 cup Cherry tomatoes
- 4 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables thoroughly.
Cut the red and yellow bell peppers into 1-inch pieces, discarding the seeds and stems.
Slice the zucchini into half-moons about 1/4-inch thick.
Peel the carrots and cut them into 1/4-inch thick rounds.
Peel and quarter the red onion, then separate the layers into bite-sized pieces.
Trim the woody ends of the asparagus and cut the spears into thirds.
Leave the cherry tomatoes whole.
Peel the garlic cloves and cut them into thin slices.
In a large mixing bowl, combine all the prepared vegetables: bell peppers, zucchini, carrots, onion, asparagus, cherry tomatoes, and garlic.
Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, oregano, and thyme.
Toss everything together until the vegetables are evenly coated with oil and seasonings.
Spread the vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly browned at the edges.
Remove the roasted vegetables from the oven and let them cool for a few minutes before serving.
Enjoy these low-fat, simply roasted vegetables as a delicious side dish or a light, healthy main course.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 39.9 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2841 mg | 60% | |
*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.
