Mediterranean Vegetables
Bursting with vibrant colors and bold Mediterranean flavors, this roasted Mediterranean Vegetables recipe is a celebration of fresh, wholesome produce. Featuring tender zucchini, creamy eggplant, sweet bell peppers, and juicy cherry tomatoes, all oven-roasted with garlic, olive oil, and aromatic herbs like rosemary and oregano, this dish is a feast for the senses. A squeeze of fresh lemon juice adds the perfect tangy finish, making it a versatile side dish or a satisfying main when served over couscous, quinoa, or crusty bread. With just 15 minutes of prep time and a handful of pantry staples, this healthy, gluten-free recipe is an easy and flavorful way to bring Mediterranean-inspired cuisine to your table. Perfect for weeknight dinners or as a shareable dish for gatherings!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 200 grams Cherry tomatoes
- 1 large Red onion
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic
- 2 sprigs Fresh rosemary
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 whole Lemon
Instructions
Preheat your oven to 200°C (400°F).
Wash all the vegetables thoroughly and pat them dry.
Cut the zucchini and eggplant into half-moon slices, about 1 cm thick.
Core and deseed the red and yellow bell peppers, then cut them into 2-3 cm chunks.
Slice the red onion into thick wedges.
Peel and finely mince the garlic cloves.
Place the zucchini, eggplant, bell peppers, cherry tomatoes, and red onion on a large baking sheet.
Drizzle the olive oil evenly over the vegetables.
Sprinkle the minced garlic, dried oregano, salt, and black pepper over the vegetables.
Add the sprigs of fresh rosemary on top for added fragrance.
Toss the vegetables gently with your hands or a spatula to ensure they are evenly coated in the olive oil and seasonings.
Spread the vegetables in a single layer on the baking sheet to ensure even roasting.
Roast the vegetables in the preheated oven for 35-40 minutes, tossing halfway through, until they are tender and slightly caramelized.
Remove the rosemary sprigs after roasting.
Squeeze the juice of the half lemon over the roasted vegetables for a fresh, tangy flavor.
Serve warm as a side dish or over couscous, quinoa, or crusty bread for a light main course.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1085 mg | 23% | |
*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.
