Roman Roasted Vegetables
Elevate your side dish game with these vibrant and flavorful Roman Roasted Vegetables, a Mediterranean-inspired medley bursting with bold colors and classic Italian herbs. This easy-to-make recipe features perfectly caramelized zucchini, eggplant, bell peppers, onion, and cherry tomatoes, all roasted to tender perfection in extra virgin olive oil with garlic, oregano, and thyme. A sprinkle of fresh basil and an optional drizzle of balsamic vinegar add depth and brightness to each bite. Ready in just 50 minutes, this healthy, vegan-friendly dish is perfect as a side, a topping for grains, or even as a light main course. Experience the rustic charm of Roman cuisine in every delicious forkful!
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Recipe Information
Ingredients
- 2 large zucchini
- 1 large eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 1.5 cups cherry tomatoes
- 4 large garlic cloves
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves
- 1 tablespoon balsamic vinegar (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash all vegetables thoroughly and pat them dry.
Cut the zucchini and eggplant into 1/2-inch thick rounds or half-moons.
Core, deseed, and chop the red and yellow bell peppers into bite-sized pieces.
Peel the onion and cut it into wedges.
Peel and mince the garlic cloves.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, onion, and cherry tomatoes.
Drizzle the vegetables with olive oil and sprinkle with minced garlic, oregano, thyme, salt, and black pepper. Toss well to coat all vegetables evenly.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure even roasting.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and caramelized at the edges.
Remove the roasted vegetables from the oven and let them cool slightly.
Transfer the vegetables to a serving dish and garnish with fresh basil leaves. Drizzle with balsamic vinegar, if desired, for an extra burst of flavor.
Serve warm as a side dish or over a bed of couscous, quinoa, or crusty bread for a light main course.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7916 mg | 344% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 80.2 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4426 mg | 94% | |
*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.
