Mediterranean Diet Oven-Roasted Mixed Vegetables
Bring the vibrant flavors of the Mediterranean to your table with this easy and nutritious recipe for Mediterranean Diet Oven-Roasted Mixed Vegetables. A colorful medley of red bell peppers, zucchini, eggplant, red onion, and cherry tomatoes is tossed with extra virgin olive oil and a blend of aromatic oregano and thyme, then roasted to perfection for a tender, slightly caramelized finish. Garnished with fresh parsley, this dish is a feast for both the eyes and the palate. Perfect as a healthy side or a vegetarian main course, it's ready in just 45 minutes and pairs beautifully with crusty bread or quinoa for a complete Mediterranean-inspired meal. Packed with antioxidants and heart-healthy ingredients, this dish is the ultimate choice for flavor-forward clean eating.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 2 medium zucchini
- 1 medium eggplant
- 1 large red onion
- 1 pint cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and dry all the vegetables. Cut the red bell peppers into 1-inch pieces, slice the zucchini into thick rounds, cut the eggplant into cubes, and slice the red onion into wedges.
In a large bowl, combine the chopped red bell peppers, zucchini, eggplant, red onion, and cherry tomatoes.
Drizzle the vegetables with the extra virgin olive oil, then sprinkle with dried oregano, dried thyme, sea salt, and black pepper.
Toss the vegetables until they are evenly coated with the olive oil and seasonings.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly charred around the edges, stirring halfway through the cooking time.
Once roasted, remove from the oven and let cool slightly.
Transfer the roasted mixed vegetables to a serving platter and garnish with freshly chopped parsley.
Serve warm as a side dish or as a main course with crusty bread or over a bed of cooked quinoa for a complete Mediterranean meal.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6677 mg | 290% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 71.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3783 mg | 80% | |
*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.
