Mediterranean Diet Roasted Oven Vegetables
Elevate your meals with the vibrant flavors of Mediterranean Diet Roasted Oven Vegetables! This simple yet wholesome recipe combines an array of colorful vegetables—red bell peppers, zucchini, eggplant, cherry tomatoes, and red onion—perfectly roasted to tender, caramelized perfection. Coated in olive oil and seasoned with aromatic dried oregano, thyme, garlic powder, and a hint of lemon juice, these veggies bring a burst of Mediterranean goodness to your table. Fresh parsley adds a touch of brightness, making this dish an ideal side or even a standalone delight for those following a healthy, plant-forward lifestyle. Ready in under 45 minutes and boasting heart-healthy ingredients, these oven-roasted vegetables are as nutritious as they are delicious. Perfect for weeknights or gatherings, this recipe will have you savoring the essence of Mediterranean cuisine with every bite.
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Recipe Information
Ingredients
- 2 large Red bell pepper
- 2 medium Zucchini
- 1 large Eggplant
- 1 pint Cherry tomatoes
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly. Cut the red bell peppers and zucchini into bite-sized pieces. Slice the eggplant into half-moons. Halve the cherry tomatoes. Peel and slice the red onion into thick wedges.
In a large bowl, combine the cut vegetables. Drizzle with olive oil, and sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss well to ensure they are evenly coated.
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.
Remove from the oven and transfer the roasted vegetables to a serving platter.
Sprinkle fresh parsley and drizzle lemon juice over the vegetables before serving.
Serve warm as a side dish or enjoy as a main meal for a light and nutritious option.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6893 mg | 300% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 75.6 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4037 mg | 86% | |
*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.
