Mediterranean Diet Garlic and Herb Roasted Vegetables
Elevate your dinner table with these Mediterranean Diet Garlic and Herb Roasted Vegetables, a vibrant, nutritious, and flavor-packed dish perfect for plant-based meal lovers and healthy eating enthusiasts. Featuring a colorful array of zucchini, red bell peppers, eggplant, cherry tomatoes, and red onion, these vegetables are beautifully seasoned with garlic, extra virgin olive oil, and fragrant dried herbs like oregano, thyme, and rosemary. Roasted to perfection, they boast tender textures and caramelized edges that deliver irresistible depth of flavor in every bite. Ready in under an hour, this easy-to-make recipe is ideal as a side dish, vegetarian main, or even meal prep staple. Finished with a sprinkle of fresh parsley for an aromatic touch, these roasted vegetables embody the essence of Mediterranean cuisine while supporting a wholesome, balanced lifestyle.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 whole red bell peppers
- 1 medium eggplant
- 250 grams cherry tomatoes
- 1 large red onion
- 6 whole garlic cloves
- 60 milliliters extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash all the vegetables thoroughly. Cut the zucchini and eggplant into slices about 1/2 inch thick.
Core and slice the red bell peppers into strips approximately 1 inch wide.
Peel the red onion and cut it into wedges.
Peel the garlic cloves and slice them thinly.
In a large mixing bowl, combine the sliced zucchini, eggplant, red bell peppers, cherry tomatoes, and onion wedges.
Add the sliced garlic, olive oil, dried oregano, thyme, rosemary, salt, and black pepper to the vegetable mix.
Toss the vegetables until they are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for about 35-40 minutes, stirring halfway through, until they are tender and slightly golden on the edges.
Once roasted, remove the vegetables from the oven and let them cool for a few minutes.
Transfer the roasted vegetables to a serving platter and sprinkle fresh parsley over the top before serving.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 66.0 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3482 mg | 74% | |
*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.
