Heart-Healthy Verdure Miste

Experience the perfect balance of flavor and health with our **Heart-Healthy Verdure Miste**, a vibrant medley of oven-roasted vegetables bursting with Mediterranean-inspired goodness. This wholesome recipe combines tender zucchini, sweet bell peppers, velvety eggplant, and juicy cherry tomatoes, all lightly coated in extra virgin olive oil and seasoned with aromatic dried herbs like oregano and thyme. Roasted to perfection at high heat, these veggies caramelize beautifully, creating a dish that’s as nutritious as it is delicious. Finished with a sprinkle of fresh parsley, this vegetarian delight is low in calories, rich in antioxidants, and packed with heart-healthy nutrients. Whether you serve it as a flavorful side, a light main course, or pair it with quinoa or whole-grain bread, this easy-to-make recipe delivers versatility and wellness in every bite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium eggplant
• 1 medium red onion
• 200 grams cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

Wash the zucchini, bell peppers, eggplant, and cherry tomatoes. Peel the red onion and garlic cloves.

Step 3

Cut the zucchini, eggplant, and red onion into bite-sized pieces. Core and deseed the red and yellow bell peppers, then slice them into strips. Leave the cherry tomatoes whole.

Step 4

Mince the garlic finely or crush it into a paste using a garlic press.

Step 5

In a large mixing bowl, combine all the prepared vegetables: zucchini, red bell pepper, yellow bell pepper, eggplant, red onion, and cherry tomatoes.

Step 6

Drizzle the vegetables with the extra virgin olive oil and sprinkle with the garlic, dried oregano, dried thyme, salt, and black pepper. Toss everything together until evenly coated.

Step 7

Spread the vegetable mixture into a single layer on the prepared baking sheet to allow even roasting.

Step 8

Place the tray in the preheated oven and roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized around the edges.

Step 9

Remove from the oven and let the veggies cool for 3–5 minutes. Sprinkle with freshly chopped parsley before serving.

Step 10

Serve warm as a standalone dish or alongside whole-grain bread or quinoa for a more filling meal.

Nutrition Facts

Serving size	1629.6 grams (1629.6g)

Amount per serving	% Daily Value*
Calories	724

Total Fat 31.80g	41%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 5524mg	240%
Total Carbohydrate 107.10g	39%
Dietary Fiber 29.10g	104%
Total Sugars 60.70g
Protein 17.00g	34%

Vitamin D 0IU	0%
Calcium 230mg	18%
Iron 6mg	33%
Potassium 3608mg	77%

*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.

Source of Calories

Fat: 36.6%

Protein: 8.7%

Carbs: 54.7%