Roasted Vegetables Roma
Elevate your weeknight dinners with the vibrant and flavorful "Roasted Vegetables Roma." This easy-to-make recipe celebrates fresh, colorful vegetables like zucchini, red bell peppers, eggplant, and cherry tomatoes, all roasted to perfection in a blend of olive oil, garlic, and Italian herbs. The finishing touch of melted Parmesan cheese and a sprinkle of fresh parsley adds a savory depth that will have everyone reaching for seconds. Ready in just 40 minutes, this dish is perfect as a healthy side or a light main course when paired with crusty bread. Ideal for vegetarian meal planning, this recipe combines wholesome ingredients with a simple roasting technique to deliver caramelized goodness in every bite. Whether you're looking to impress at a dinner party or need a quick yet elegant option, "Roasted Vegetables Roma" is your go-to for bold flavors and effortless preparation.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 Red bell pepper
- 2 cups Cherry tomatoes
- 1 large Red onion
- 1 medium Eggplant
- 4 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables thoroughly.
Cut the zucchini, red bell peppers, and eggplant into bite-sized pieces. Halve the cherry tomatoes. Peel and slice the red onion into wedges. Mince the garlic cloves.
In a large mixing bowl, combine the zucchini, red bell peppers, cherry tomatoes, red onion, eggplant, and garlic.
Drizzle the olive oil over the vegetables. Add the dried oregano, dried basil, salt, and black pepper. Toss the vegetables to make sure they are evenly coated with the seasonings.
Spread the vegetables out in a single layer on a large baking sheet lined with parchment paper or a silicone mat.
Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
Remove the vegetables from the oven and sprinkle the grated Parmesan cheese evenly over the top.
Return the baking sheet to the oven for an additional 2-3 minutes, or until the cheese has melted.
Garnish the roasted vegetables with fresh parsley before serving.
Serve warm as a side dish, or pair with crusty bread for a light and satisfying main course.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 987 mg | 21% | |
*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.
