Mediterranean Diet Simple Roasted Vegetables
Elevate your side dishes with this vibrant recipe for Mediterranean Diet Simple Roasted Vegetables. Packed with nutrient-rich favorites like zucchini, bell peppers, red onion, and sweet cherry tomatoes, this dish is seasoned with fragrant dried herbs, garlic, and a touch of olive oil for an authentic Mediterranean flavor. Roasted to tender perfection and finished with a pop of fresh lemon juice, zest, and parsley, these vegetables are as colorful as they are flavorful. Ready in just 45 minutes, it’s an easy, healthy, and versatile option that works as a light main course or the perfect complement to your favorite proteins. Ideal for weeknight dinners or meal prep, this recipe embodies the simplicity and wholesomeness of the Mediterranean diet.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Lemon
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables. Cut the zucchini into half-moon slices, the bell peppers into strips, and the red onion into wedges.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the zucchini, bell peppers, red onion, cherry tomatoes, minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and herbs.
Spread the vegetable mixture evenly on a large baking sheet, ensuring they are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and begin to caramelize, stirring halfway through to ensure even cooking.
While the vegetables are roasting, zest and juice the lemon. Chop the fresh parsley.
Once the vegetables are done, remove them from the oven. Drizzle the lemon juice over the top and sprinkle with lemon zest and chopped parsley.
Serve the roasted vegetables warm either as a side dish or as a light and healthy main course.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 48.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2866 mg | 61% | |
*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.
