Roasted Veg with Caribbean Dressing
Bring vibrant flavors to your table with this Roasted Veg with Caribbean Dressing recipe, a tantalizing blend of hearty roasted vegetables and a zesty tropical-inspired drizzle. Perfectly caramelized red bell peppers, zucchini, sweet potatoes, and red onions are roasted to golden perfection and paired with a lively dressing made from lime juice, coconut milk, honey, soy sauce, and a hint of warm allspice. Fresh cilantro adds a fragrant burst of flavor to each bite, making this dish the ultimate vegetarian delight. Quick to prepare and bursting with bold Caribbean flavors, this recipe is ideal as a colorful side dish or a standalone meal. Serve warm or at room temperature for a dish that's as versatile as it is delicious! Keywords: roasted vegetables, Caribbean dressing, tropical flavors, vegetarian dish, vibrant recipe, cilantro garnish.
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Recipe Information
Ingredients
- 2 whole Red bell pepper
- 2 medium Zucchini
- 2 medium Sweet potato
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 tablespoon Soy sauce
- 2 tablespoons Coconut milk
- 0.25 teaspoon Ground allspice
- 1 clove Garlic
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Wash and cut the vegetables: dice the red bell pepper and zucchini into bite-sized pieces, peel and cube the sweet potato, and slice the red onion into thick wedges.
Place the prepared vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and black pepper, and toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on the baking sheet to ensure even roasting.
Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the Caribbean dressing. In a small mixing bowl, whisk together lime juice, honey, soy sauce, coconut milk, the remaining 1 tablespoon of olive oil, ground allspice, and minced garlic until smooth.
Finely chop the fresh cilantro and stir it into the dressing for added freshness and a burst of flavor.
Once the vegetables are done roasting, transfer them to a large serving platter or bowl.
Drizzle the Caribbean dressing generously over the roasted vegetables, tossing lightly to coat.
Garnish with additional fresh cilantro if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7177 mg | 312% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 76.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2379 mg | 51% | |
*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.
