Mediterranean Diet Colorful Roasted Vegetable Bowl
Bursting with vibrant flavors and wholesome goodness, the Mediterranean Diet Colorful Roasted Vegetable Bowl is a feast for both the eyes and the palate. This nutrient-packed recipe combines a rainbow of roasted veggies—think sweet red and yellow bell peppers, tender zucchini, smoky eggplant, and juicy cherry tomatoes—seasoned with aromatic spices like cumin and oregano for irresistible depth. Layered atop fluffy quinoa and brightened with a zesty lemon and parsley garnish, this bowl is finished with creamy feta cheese and briny Kalamata olives for a classic Mediterranean touch. Perfect for meal prep, this dish can be served warm or at room temperature, making it a versatile and visually stunning choice for a healthy lunch or dinner. Whether you're following a Mediterranean diet or simply looking for a nourishing veggie-forward option, this recipe will become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 medium Zucchini
- 1 medium Eggplant
- 1 pint Cherry tomatoes
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Cumin
- 1 cup Quinoa
- 2 cups Water
- 1 medium Lemon
- 0.5 cup Fresh parsley
- 0.5 cup Feta cheese
- 0.5 cup Kalamata olives
Instructions
Preheat your oven to 425°F (220°C).
Slice the red and yellow bell peppers into strips, and chop the zucchini and eggplant into 1-inch cubes. Halve the cherry tomatoes and thinly slice the red onion.
Place all chopped vegetables onto a large baking sheet. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, dried oregano, and cumin. Toss until evenly coated.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until all vegetables are tender and slightly charred.
Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Zest the lemon and then cut it in half to juice. Chop the fresh parsley.
In a large serving bowl, combine the roasted vegetables and cooked quinoa. Add lemon zest, lemon juice, and fresh parsley. Toss gently to combine all ingredients.
Top with crumbled feta cheese and halved Kalamata olives.
Serve warm or at room temperature. Enjoy your Mediterranean Diet Colorful Roasted Vegetable Bowl.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 8730 mg | 380% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 63.9 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 816 mg | 63% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4098 mg | 87% | |
*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.
