Italian Mixed Vegetables

Elevate your dinner table with the rustic charm of Italian Mixed Vegetables—a vibrant and healthy roasted vegetable medley that’s as flavorful as it is simple to prepare. Bursting with fresh zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, this dish is seasoned to perfection with aromatic garlic, dried oregano, basil, and a subtle kick of crushed red pepper flakes. Roasted to tender, caramelized perfection, these vegetables offer a delightful balance of sweetness and savoriness in every bite. Ready in just 40 minutes, this oven-roasted side dish is perfect for pairing with grilled meats, tossing into pasta, or enjoying with crispy crusty bread for a light, satisfying meal. Quick, versatile, and loaded with Mediterranean flair, these Italian Mixed Vegetables are a wholesome addition to any table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 2 large bell peppers (red, yellow, or green)
• 1 cup cherry tomatoes
• 1 medium red onion
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry.

Step 2

Cut the zucchini and eggplant into bite-sized cubes.

Step 3

Core and deseed the bell peppers, then slice them into strips.

Step 4

Halve the cherry tomatoes.

Step 5

Peel and slice the red onion into thin wedges.

Step 6

Mince the garlic cloves.

Step 7

Preheat the oven to 400°F (200°C).

Step 8

In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, and red onion.

Step 9

Drizzle the olive oil over the vegetables and sprinkle with minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Toss well to coat evenly.

Step 10

Spread the seasoned vegetables in an even layer on a baking sheet lined with parchment paper.

Step 11

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 12

Once cooked, remove the vegetables from the oven and let them cool for 5 minutes.

Step 13

Transfer the roasted vegetables to a serving dish and garnish with freshly chopped parsley.

Step 14

Serve warm as a side dish or with crusty bread for a light meal. Enjoy!

Nutrition Facts

Serving size	1494.2 grams (1494.2g)

Amount per serving	% Daily Value*
Calories	834

Total Fat 45.60g	58%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 4.70g
Cholesterol 0mg	0%
Sodium 6698mg	291%
Total Carbohydrate 98.60g	36%
Dietary Fiber 29.30g	105%
Total Sugars 66.70g
Protein 15.60g	31%

Vitamin D 0IU	0%
Calcium 235mg	18%
Iron 6mg	31%
Potassium 3281mg	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.

Source of Calories

Fat: 47.3%

Protein: 7.2%

Carbs: 45.5%