Italian Vegetable Bowl

Savor the vibrant flavors of the Mediterranean with this Italian Vegetable Bowl, a wholesome and nutritious recipe that’s as colorful as it is delicious. Packed with roasted zucchini, eggplant, cherry tomatoes, and bell peppers, this dish is elevated with aromatic Italian seasoning and a splash of balsamic vinegar for a tangy finish. Served over fluffy quinoa and garnished with fresh basil and optional Parmesan cheese, it offers a delightful balance of textures and flavors. Perfect for meal prep or a quick weeknight dinner, this easy-to-make bowl is naturally vegetarian, customizable, and full of heart-healthy ingredients. With just 15 minutes of prep and a total cook time under 40 minutes, this recipe ensures you can enjoy an authentic Italian-inspired meal in no time!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 1.5 cups cherry tomatoes
• 1 large red bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons balsamic vinegar
• 0.5 cups fresh basil leaves
• 1 cup quinoa
• 2 cups water or vegetable broth
• 0.25 cups grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Wash the zucchini and eggplant, then slice them into bite-sized pieces. Dice the red bell pepper and yellow onion. Halve the cherry tomatoes. Mince the garlic.

Step 3

In a large mixing bowl, combine the zucchini, eggplant, cherry tomatoes, red bell pepper, yellow onion, and minced garlic.

Step 4

Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle with Italian seasoning, salt, and black pepper. Toss until all vegetables are evenly coated.

Step 5

Spread the coated vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 6

While the vegetables are roasting, rinse the quinoa under cold water and drain well. In a medium saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

Step 7

Once the vegetables are done roasting, drizzle them with 2 tablespoons of balsamic vinegar and toss gently to coat.

Step 8

To assemble the Italian Vegetable Bowl, divide the cooked quinoa among 4 bowls. Top with the roasted vegetables. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.

Step 9

Serve immediately and enjoy your flavorful Italian Vegetable Bowl!

Nutrition Facts

Serving size	1899 grams (1899.0g)

Amount per serving	% Daily Value*
Calories	696

Total Fat 20.90g	27%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 0.70g
Cholesterol 48mg	16%
Sodium 9479mg	412%
Total Carbohydrate 98.80g	36%
Dietary Fiber 28.10g	100%
Total Sugars 62.50g
Protein 38.30g	77%

Vitamin D 0IU	0%
Calcium 904mg	70%
Iron 6mg	36%
Potassium 3326mg	71%

*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: 25.5%

Protein: 20.8%

Carbs: 53.7%