Oven Roasted Vegetables South Beach
Bursting with color and flavor, these Oven Roasted Vegetables South Beach style are a versatile, nutrient-packed side dish perfect for any meal. Featuring a medley of zucchini, yellow squash, bell peppers, red onion, and baby carrots, this easy recipe highlights the natural sweetness of fresh vegetables, enhanced by a delightful blend of olive oil, garlic powder, thyme, and oregano. Roasted to perfection at 425°F, the vegetables emerge caramelized and tender with a slight crisp, making them an irresistible addition to your table. With a quick 15-minute prep time and a cooking time of just 25 minutes, these roasted vegetables are ideal for busy weeknights, meal prepping, or as a healthy option for a South Beach Diet-inspired menu. Serve them hot as a side dish, or enjoy them chilled for a make-ahead meal bursting with Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1 cup baby carrots
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Wash all vegetables thoroughly under cold running water and pat them dry with a clean towel or paper towel.
Trim the ends of the zucchini and yellow squash, then slice them into 1/4-inch thick rounds.
Remove the seeds and stem from the red and yellow bell peppers, then cut them into bite-sized pieces.
Peel the red onion and quarter it, then separate the layers into smaller pieces for even cooking.
In a large mixing bowl, combine the zucchini, yellow squash, bell peppers, red onion, and baby carrots.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, dried oregano, sea salt, and black pepper.
Use your hands or a large spoon to toss the vegetables until they are evenly coated with the olive oil and seasonings.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not too crowded to promote even roasting.
Place the baking sheet in the preheated oven and roast for 20–25 minutes, stirring halfway through to ensure even cooking.
Remove the vegetables from the oven once they are tender and slightly caramelized around the edges.
Serve immediately as a side dish, or let them cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 58.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3375 mg | 72% | |
*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.
