Soy-Free Verdure Miste
Elevate your mealtime with Soy-Free Verdure Miste, a vibrant and wholesome medley of oven-roasted zucchini, eggplant, red bell peppers, and caramelized red onion, perfectly complemented by sautéed garlic-infused cherry tomatoes. This soy-free recipe is packed with fresh Mediterranean flavors, thanks to aromatic rosemary, thyme, and a zesty drizzle of lemon juice. Ready in under an hour, it’s an easy, healthy option for a colorful side dish or a light vegetarian main course. Gluten-free and naturally vegan, it’s ideal for those seeking fresh, wholesome meals without compromising on taste. Garnish with Italian parsley for an elegant finishing touch and enjoy it warm or at room temperature!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 1 large Eggplant
- 2 large Red bell peppers
- 250 grams Cherry tomatoes
- 1 large Red onion
- 3 large Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 2 sprigs Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 tablespoon Lemon juice
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Italian parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash and dry the zucchini, eggplant, and red bell peppers. Cut the zucchini and eggplant into 1/2-inch thick rounds. Core and slice the red bell peppers into strips about 1/2-inch thick.
Peel the onion and slice it into thin wedges. Peel and mince the garlic cloves.
Spread the zucchini, eggplant, red bell peppers, and onion wedges onto a large baking sheet lined with parchment paper.
Drizzle 3 tablespoons of olive oil over the vegetables. Sprinkle with sea salt, black pepper, and the thyme leaves. Toss everything together to coat the vegetables evenly.
Place the rosemary sprigs on top of the vegetables for added aroma. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.
Remove the roasted vegetables from the oven and discard the rosemary sprigs. Transfer the roasted vegetables to the skillet with the sautéed cherry tomatoes.
Drizzle the lemon juice over the vegetable mixture and gently toss everything to combine. Adjust seasoning with additional salt and pepper if needed.
Transfer the Soy-Free Verdure Miste to a serving platter and garnish with chopped Italian parsley, if desired.
Serve warm or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6853 mg | 298% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 76.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 4049 mg | 86% | |
*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.
