Whole30 Verdure Miste
Delight in the vibrant flavors of roasted seasonal vegetables with this Whole30 Verdure Miste recipe—a nutritious and satisfying dish that's perfect as a wholesome side or a nourishing centerpiece to a Whole30-compliant meal. Featuring a colorful medley of zucchini, bell peppers, red onion, cherry tomatoes, broccoli florets, and butternut squash, each bite bursts with natural sweetness and savory depth. The veggies are tossed with extra virgin olive oil, sea salt, garlic powder, and onion powder, then roasted to tender perfection with fresh rosemary and thyme for an aromatic, herbaceous flair. Ready in under an hour with minimal prep, this simple yet flavorful recipe is ideal for healthy weeknight dinners, meal prepping, or impressing at your next gathering. Indulge in the delicious simplicity of roasted vegetables with this easy Whole30 recipe that showcases the beauty of clean and wholesome eating.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large bell peppers
- 1 large red onion
- 1.5 cups cherry tomatoes
- 2 cups broccoli florets
- 2 cups butternut squash
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry all vegetables thoroughly.
Slice the zucchini into half-moon shapes, about 1/2 inch thick.
Core and chop the bell peppers into 1-inch pieces.
Peel and slice the red onion into thick wedges.
Cut the butternut squash into small cubes, about 1-inch in size.
In a large mixing bowl, combine the zucchini, bell peppers, red onion, cherry tomatoes, broccoli florets, and butternut squash.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle the sea salt, black pepper, garlic powder, and onion powder over the vegetables, then mix well to ensure the spices are evenly distributed.
Spread the vegetables out on a large baking sheet in a single layer. Avoid overcrowding to ensure they roast evenly.
Sprinkle the fresh thyme and rosemary over the vegetables.
Place the baking sheet in the preheated oven and roast for 30 minutes, stirring the vegetables halfway through to ensure even cooking.
Once the vegetables are tender and slightly caramelized, remove them from the oven.
Serve warm as a side dish or as the main component of a Whole30-compliant meal.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6254 mg | 272% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 60.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3542 mg | 75% | |
*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.
