Mediterranean Diet Verdure Miste
Celebrate vibrant flavors and wholesome simplicity with Mediterranean Diet Verdure Miste, a stunning showcase of roasted vegetables that perfectly embodies healthy, plant-based Mediterranean cuisine. This recipe features a colorful medley of zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, all coated in extra-virgin olive oil, garlic, and the aromatic blend of oregano and thyme. Roasted to perfection for tender textures and caramelized edges, these vegetables are finished with a refreshing splash of lemon juice and sprinkled with fresh parsley. Ready in just 45 minutes and ideal for meal prepping or sharing with loved ones, this dish can be enjoyed warm or at room temperature. Serve it as a flavorful side or pair with quinoa, whole-grain bread, or grilled protein for a hearty main course. Perfectly designed for the Mediterranean diet, Verdure Miste is as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 large zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1 cup cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cloves garlic
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper.
Wash and dry all vegetables. Cut the zucchini and eggplant into thick rounds, the bell peppers into strips, and the red onion into wedges. Halve the cherry tomatoes.
Peel and mince the garlic cloves.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes. Drizzle with the olive oil and toss to coat evenly.
Sprinkle the dried oregano, dried thyme, minced garlic, sea salt, and black pepper over the vegetables. Toss again to distribute the seasonings.
Spread the vegetables in an even layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender, slightly caramelized, and beginning to crisp at the edges. Stir halfway through to ensure even roasting.
Remove the tray from the oven and let the vegetables cool slightly for 5 minutes.
Transfer the roasted vegetables to a serving platter. Drizzle with lemon juice and sprinkle with fresh parsley before serving.
Serve warm or at room temperature. Enjoy on its own, or pair with whole-grain bread, quinoa, or grilled protein for a complete meal.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7695 mg | 335% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 68.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3773 mg | 80% | |
*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.
