Mediterranean Diet Roasted Mixed Vegetables
Elevate your side dishes with this vibrant and wholesome Mediterranean Diet Roasted Mixed Vegetables recipe! Packed with colorful vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes, all roasted to perfection with a delightful blend of olive oil, garlic, oregano, and thyme, this dish is bursting with flavors reminiscent of the Mediterranean coast. Topped with crumbled feta cheese, a zesty squeeze of lemon juice, and a sprinkle of fresh parsley, it strikes the perfect balance of tangy, savory, and earthy notes. With just 20 minutes of prep time and a single sheet pan, this healthy, gluten-free recipe is as convenient as it is delicious. Serve it warm as a hearty side dish or pair it with whole grains for a satisfying vegetarian main course. Whether you're embracing the Mediterranean diet or just seeking a nutritious dinner option, this easy roasted vegetable recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red onion
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 whole garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 100 grams feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables: Remove seeds from the bell peppers and chop them into 1-inch pieces. Slice the zucchini and eggplant into 1/2-inch rounds, and quarter the rounds for smaller pieces. Peel and cut the red onion into wedges.
Place the prepared vegetables and whole cherry tomatoes in a large mixing bowl.
In a small bowl, combine olive oil, minced garlic cloves, dried oregano, dried thyme, salt, and ground black pepper. Whisk together until well combined.
Pour the olive oil mixture over the vegetables, and toss well to ensure all vegetables are coated evenly.
Transfer the vegetable mixture onto a large baking sheet lined with parchment paper, spreading them out in a single layer to ensure even roasting.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred around the edges.
Remove from the oven and sprinkle the crumbled feta cheese over the roasted vegetables.
Drizzle fresh lemon juice over the dish and garnish with chopped parsley before serving.
Serve warm as a side dish or as a main course over your choice of whole grains.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 5894 mg | 256% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 49.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3279 mg | 70% | |
*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.
