Mediterranean Diet Oven Roasted Vegetables
Transform your plate into a vibrant Mediterranean feast with this simple yet flavorful Mediterranean Diet Oven Roasted Vegetables recipe! Perfect for health-conscious cooks and lovers of wholesome eating, this dish combines zucchini, bell peppers, eggplant, and cherry tomatoes, infused with aromatic fresh rosemary, thyme, and garlic, all roasted to caramelized perfection. A drizzle of olive oil and a bright pop of lemon zest make this recipe a perfect embodiment of the Mediterranean diet's focus on fresh, nutrient-packed ingredients. Ready in under an hour, these tender, golden vegetables make an ideal side dish or can even stand alone as a colorful, plant-based main course that’s both comforting and nourishing. Highlight your commitment to Mediterranean cuisine with this easy-to-follow recipe that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 250 grams Cherry tomatoes
- 1 medium Eggplant
- 60 milliliters Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 4 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lemon
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly under cool running water and pat them dry with a towel.
Cut the zucchini into thick slices, about 1/4 inch thick.
Deseed the red and yellow bell peppers, then cut them into 1-inch pieces.
Peel the red onion and cut it into wedges.
Halve the cherry tomatoes.
Chop the eggplant into 1-inch pieces.
Peel and roughly chop the garlic cloves.
Place all the cut vegetables and garlic into a large mixing bowl.
Drizzle the olive oil over the vegetables and add the rosemary, thyme, salt, and black pepper.
Toss the vegetables gently until they are well coated with oil and seasoning.
Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the tray from the oven and allow the vegetables to cool slightly.
Zest the lemon and sprinkle over the roasted vegetables, then squeeze the juice of the lemon evenly on top.
Serve the oven-roasted vegetables warm, as a side dish or a healthy main course option, suitable for a Mediterranean diet.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 64.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3848 mg | 82% | |
*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.
