Low Sodium Colorful Roasted Vegetable Bowl
Brighten up your dinner table with this vibrant and nutrient-packed Low Sodium Colorful Roasted Vegetable Bowl! Bursting with the natural flavors of oven-roasted red and yellow bell peppers, zucchini, broccoli, and sweet cherry tomatoes, this recipe is an excellent choice for a healthy, heart-friendly meal. Lightly seasoned with garlic powder, black pepper, dried herbs, and just a touch of red wine vinegar, this dish delivers big flavor without the need for extra salt. The roasting process caramelizes the vegetables to perfection, creating a tender yet slightly crisp texture. Finished with a sprinkle of fresh parsley, this one-bowl wonder is as beautiful to look at as it is to eat. Ideal as a main course, side dish, or meal-prep option, this easy recipe comes together in just 50 minutes and is perfect for anyone craving a wholesome, low-sodium vegetable feast!
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Recipe Information
Ingredients
- 2 units Red bell peppers
- 1 unit Yellow bell pepper
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 1 small Red onion
- 2 cups Broccoli florets
- 1 large Carrot
- 3 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 tablespoon Red wine vinegar
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash all vegetables thoroughly. Cut the red and yellow bell peppers into 1-inch pieces.
Slice the zucchini into half moons about 1/4-inch thick.
Halve the cherry tomatoes.
Slice the red onion into thick wedges.
Peel and slice the carrot into thin rounds.
In a large mixing bowl, combine the bell peppers, zucchini, tomatoes, onion wedges, broccoli florets, and carrot slices.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Add the black pepper, garlic powder, dried oregano, and dried thyme to the vegetables and toss again until all pieces are well seasoned.
Spread the seasoned vegetables on a large baking sheet in an even layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
While vegetables roast, in a small bowl, mix the red wine vinegar with freshly chopped parsley to make the dressing.
Once the vegetables are roasted, remove them from the oven and let them cool slightly.
Transfer the roasted vegetables to a serving bowl and pour the vinegar and parsley mix over the top.
Toss gently to combine and serve immediately.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 35.3 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2115 mg | 45% | |
*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.
