Mediterranean Diet Savory Baked Vegetables
Elevate your dinner table with the vibrant and nutritious flavors of Mediterranean Diet Savory Baked Vegetables. This colorful medley of eggplant, zucchini, bell peppers, cherry tomatoes, red onion, and baby potatoes is lightly seasoned with fragrant oregano, thyme, and rosemary, then roasted to perfection for a tender yet caramelized finish. A drizzle of olive oil, a squeeze of zesty lemon, and a sprinkle of fresh parsley add a bright and refreshing touch that pairs beautifully with the naturally sweet, roasted vegetables. Ready in just an hour, this versatile dish can be served as a hearty side or a wholesome vegetarian main course to complement any Mediterranean-inspired meal. Easy, healthy, and packed with bold flavors, this recipe is your go-to for embracing the best of Mediterranean cuisine while supporting a balanced lifestyle.
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Recipe Information
Ingredients
- 1 medium eggplant
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 200 grams cherry tomatoes
- 400 grams baby potatoes
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and cut the eggplant, zucchini, red bell pepper, and yellow bell pepper into bite-sized cubes.
Peel and cut the red onion into wedges.
Wash the cherry tomatoes and baby potatoes. Halve the potatoes for even cooking.
In a large bowl, combine all the chopped vegetables along with minced garlic cloves.
Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, dried thyme, dried rosemary, sea salt, and black pepper.
Toss everything together until the vegetables are evenly coated with oil and spices.
Spread the vegetables evenly on the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Remove from the oven, then squeeze the juice of one lemon over the roasted vegetables.
Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or as a main course alongside your choice of protein.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 65.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5403 mg | 115% | |
*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.
