Mediterranean Roasted Vegetables
Bursting with vibrant colors and bold flavors, Mediterranean Roasted Vegetables is an easy and healthy recipe that brings the sunny essence of the Mediterranean to your table. Featuring a medley of zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, this dish is perfectly seasoned with aromatic dried oregano and thyme, then roasted to tender, caramelized perfection. A drizzle of olive oil and a sprinkle of freshly chopped parsley complete this simple yet irresistible preparation. Ready in just 45 minutes, this versatile recipe is ideal as a flavorful side dish or served over couscous, quinoa, or rice for a wholesome, plant-based meal. Perfect for weeknight dinners or meal prep, this vegetarian and gluten-free dish will transport your taste buds straight to the Mediterranean coast!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 2 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large red onion
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash all the vegetables thoroughly and pat them dry.
Cut the zucchini and eggplant into half-moon slices about 1/4 inch thick.
Core and deseed the bell peppers, then cut them into 1-inch chunks.
Peel the red onion and cut it into 1-inch wedges.
Leave the cherry tomatoes whole, but pierce each one with a fork to prevent splitting while roasting.
Smash the garlic cloves slightly with the flat side of a knife but leave them whole for a milder flavor.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes.
Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried thyme, salt, and black pepper.
Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables onto the prepared baking sheet in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through cooking, until they are tender and slightly caramelized.
Remove the vegetables from the oven and transfer them to a serving dish.
Sprinkle the roasted vegetables with freshly chopped parsley before serving.
Serve warm as a side dish, or over couscous, quinoa, or rice for a complete meal.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6890 mg | 300% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 70.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4093 mg | 87% | |
*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.
