Mediterranean Diet Verdure Miste

Bursting with vibrant colors and Mediterranean flavors, this Mediterranean Diet Verdure Miste is a celebration of fresh, wholesome vegetables perfectly roasted to tender, caramelized perfection. Featuring zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, this recipe is elevated with a drizzle of extra-virgin olive oil, fragrant dried herbs like oregano and thyme, and a bright finish of fresh parsley and zesty lemon juice. With just 15 minutes of prep and 30 minutes of roasting, it’s a simple, healthy dish that’s perfect as a side or can be paired with whole-grain bread, quinoa, or your favorite grilled protein for a complete meal. Easy, plant-based, and naturally gluten-free, this dish embodies the best of Mediterranean eating—delicious, nutritious, and effortlessly elegant!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large zucchini
• 1 medium eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 1 cup cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3 cloves garlic
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper.

Step 2

Wash and dry all vegetables. Cut the zucchini and eggplant into thick rounds, the bell peppers into strips, and the red onion into wedges. Halve the cherry tomatoes.

Step 3

Peel and mince the garlic cloves.

Step 4

In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes. Drizzle with the olive oil and toss to coat evenly.

Step 5

Sprinkle the dried oregano, dried thyme, minced garlic, sea salt, and black pepper over the vegetables. Toss again to distribute the seasonings.

Step 6

Spread the vegetables in an even layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.

Step 7

Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender, slightly caramelized, and beginning to crisp at the edges. Stir halfway through to ensure even roasting.

Step 8

Remove the tray from the oven and let the vegetables cool slightly for 5 minutes.

Step 9

Transfer the roasted vegetables to a serving platter. Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Step 10

Serve warm or at room temperature. Enjoy on its own, or pair with whole-grain bread, quinoa, or grilled protein for a complete meal.

Nutrition Facts

Serving size	1734.7 grams (1734.7g)

Amount per serving	% Daily Value*
Calories	882

Total Fat 44.60g	57%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 0.80g
Cholesterol 0mg	0%
Sodium 7695mg	335%
Total Carbohydrate 116.40g	42%
Dietary Fiber 29.80g	106%
Total Sugars 68.10g
Protein 18.00g	36%

Vitamin D 0IU	0%
Calcium 248mg	19%
Iron 6mg	36%
Potassium 3773mg	80%

*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: 42.7%

Protein: 7.7%

Carbs: 49.6%