Vegetables Meditterranean Style
Bursting with vibrant colors and bold flavors, this Vegetables Mediterranean Style recipe brings the essence of the Mediterranean to your table in just 45 minutes. Featuring a medley of zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, these oven-roasted vegetables are perfectly seasoned with garlic, oregano, thyme, paprika, and a drizzle of extra virgin olive oil. Roasting transforms the vegetables into tender, caramelized morsels, enhanced with a sprinkle of fresh parsley and a zesty splash of lemon juice. This healthy, plant-based dish is as versatile as it is delicious—serve it as a side, over fluffy couscous, or with crusty bread for a light, wholesome meal. Perfect for a quick weeknight dinner or an impressive addition to your Mediterranean-inspired spread!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 200 grams Cherry tomatoes
- 1 large Red onion
- 4 cloves Garlic cloves
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Wash and prepare the vegetables. Cut the zucchini and eggplant into half-moon slices, the bell peppers into bite-sized strips, and the red onion into wedges. Halve the cherry tomatoes, and finely mince the garlic cloves.
Place all the prepared vegetables in a large mixing bowl.
Drizzle the olive oil over the vegetables. Add the minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.
Spread the seasoned vegetables evenly on the prepared baking sheet, making sure they are in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the vegetables from the oven and let them cool for a few minutes. If desired, sprinkle with freshly chopped parsley and drizzle with lemon juice before serving.
Serve warm as a side dish, or pair with crusty bread, quinoa, or couscous for a hearty meal. Enjoy!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1141 mg | 24% | |
*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.
