Roasted Mediterranean Vegetables
Bursting with vibrant colors and bold flavors, Roasted Mediterranean Vegetables is the perfect recipe to bring the essence of the Mediterranean to your dining table. Featuring a medley of zucchini, bell peppers, eggplant, cherry tomatoes, and red onion, this dish is oven-roasted to caramelized perfection with a fragrant mix of dried oregano, basil, and smoky paprika. Enhanced with a drizzle of extra virgin olive oil and a finishing touch of fresh parsley, these tender and flavorful vegetables make for a versatile side dish or a satisfying vegetarian main. Ready in just 45 minutes, this easy-to-make recipe highlights wholesome, fresh ingredients and pairs beautifully with grilled proteins, warm pita bread, or a dollop of creamy tzatziki. Whether you're hosting a gathering or preparing a weeknight meal, these Mediterranean roasted veggies are sure to be a hit!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Eggplant
- 250 grams Cherry tomatoes
- 1 large Red onion
- 4 whole Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Wash and dry all the vegetables.
Cut the zucchini into half-moons, the eggplant into bite-sized cubes, and the bell peppers into strips. Halve the cherry tomatoes and slice the red onion into wedges.
Peel the garlic cloves and lightly crush them with the flat side of a knife, keeping them whole.
In a large mixing bowl, combine all the prepared vegetables and garlic cloves.
Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried basil, smoked paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables out on a large baking sheet or roasting pan in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven, sprinkle with freshly chopped parsley, and serve warm as a side dish or on its own.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 57.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3965 mg | 84% | |
*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.
