Mediterranean Roasted Potatoes and Vegetables
Experience the vibrant flavors of the Mediterranean with this easy and irresistible Mediterranean Roasted Potatoes and Vegetables recipe! Packed with tender baby potatoes, sweet red bell peppers, juicy cherry tomatoes, and earthy zucchini, this dish is roasted to golden perfection with a savory blend of olive oil, garlic, oregano, thyme, and smoky paprika. Ready in under an hour, it's a perfect side dish or a satisfying vegetarian main course. Top it off with a sprinkle of crumbled feta and fresh parsley for a burst of freshness and tang. Ideal for weeknight dinners or casual entertaining, this colorful and healthy dish will transport your taste buds straight to the Mediterranean coast!
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Recipe Information
Ingredients
- 500 grams Baby potatoes, halved
- 2 medium Zucchini, sliced into half-moons
- 2 medium Red bell peppers, sliced
- 1 large Red onion, cut into wedges
- 200 grams Cherry tomatoes
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Crumbled feta cheese (optional, for garnish)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the halved baby potatoes, sliced zucchini, red bell peppers, red onion wedges, and cherry tomatoes.
Drizzle the olive oil over the vegetables and toss well to ensure they are evenly coated.
Add the minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to the bowl. Toss again so the spices are distributed throughout the vegetables.
Spread the seasoned vegetables evenly onto the prepared baking sheet, making sure they are in a single layer to allow for even roasting.
Bake in the preheated oven for 35-40 minutes, flipping the vegetables halfway through, until the potatoes are golden and tender and the vegetables are slightly caramelized.
Remove from the oven and, if desired, sprinkle with crumbled feta cheese and freshly chopped parsley for added flavor.
Serve warm as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 39.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 491 mg | 38% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4728 mg | 101% | |
*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.
