Vegan Verdure Miste
Bursting with vibrant colors and earthy flavors, Vegan Verdure Miste is the perfect roasted vegetable medley for your next dinner or meal prep session. This Italian-inspired dish features a mix of zucchini, red bell peppers, carrots, red onion, and cherry tomatoes, all roasted to caramelized perfection alongside aromatic garlic powder, oregano, and thyme. To elevate this wholesome medley, a creamy lemon tahini drizzle adds a zesty, nutty finish, while a sprinkle of fresh parsley brings brightness and a pop of fresh herbaceousness. Ready in just 50 minutes and naturally gluten-free, this nourishing recipe is perfect as a side dish, light main course, or even a meal-prep staple for plant-based lifestyles. Serve it warm or at room temperature for a versatile, crowd-pleasing vegan dish!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell peppers
- 3 medium Carrots
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 1 tablespoon Water
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Wash and prep the vegetables: slice the zucchini into half-moons, cut the red bell peppers and red onion into large chunks, peel and slice the carrots into sticks, and leave the cherry tomatoes whole.
In a large bowl, combine the prepared vegetables (except the cherry tomatoes) with olive oil, garlic powder, dried oregano, dried thyme, sea salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer, leaving space for even roasting.
Add the cherry tomatoes to the baking sheet, keeping them separate from the sturdier vegetables.
Roast in the oven for 30-35 minutes, tossing the vegetables halfway through, until they are tender and slightly caramelized.
While the vegetables roast, prepare the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of sea salt. Adjust consistency by adding more water if needed.
Once the vegetables are roasted, remove them from the oven and let cool for a few minutes.
Arrange the roasted vegetable medley on a serving platter and drizzle with the lemon tahini sauce.
Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 62.5 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2563 mg | 197% | |
| Iron | 10720.4 mg | 59558% | |
| Potassium | 3274 mg | 70% | |
*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.
