Mediterranean Roasted Vegetables

Bursting with vibrant colors and bold flavors, Mediterranean Roasted Vegetables is an easy and healthy recipe that brings the sunny essence of the Mediterranean to your table. Featuring a medley of zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, this dish is perfectly seasoned with aromatic dried oregano and thyme, then roasted to tender, caramelized perfection. A drizzle of olive oil and a sprinkle of freshly chopped parsley complete this simple yet irresistible preparation. Ready in just 45 minutes, this versatile recipe is ideal as a flavorful side dish or served over couscous, quinoa, or rice for a wholesome, plant-based meal. Perfect for weeknight dinners or meal prep, this vegetarian and gluten-free dish will transport your taste buds straight to the Mediterranean coast!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

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

Directions

Step 1

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

Step 2

Wash all the vegetables thoroughly and pat them dry.

Step 3

Cut the zucchini and eggplant into half-moon slices about 1/4 inch thick.

Step 4

Core and deseed the bell peppers, then cut them into 1-inch chunks.

Step 5

Peel the red onion and cut it into 1-inch wedges.

Step 6

Leave the cherry tomatoes whole, but pierce each one with a fork to prevent splitting while roasting.

Step 7

Smash the garlic cloves slightly with the flat side of a knife but leave them whole for a milder flavor.

Step 8

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

Step 9

Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried thyme, salt, and black pepper.

Step 10

Toss everything together until the vegetables are evenly coated with the oil and seasonings.

Step 11

Spread the vegetables onto the prepared baking sheet in a single layer to ensure even roasting.

Step 12

Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through cooking, until they are tender and slightly caramelized.

Step 13

Remove the vegetables from the oven and transfer them to a serving dish.

Step 14

Sprinkle the roasted vegetables with freshly chopped parsley before serving.

Step 15

Serve warm as a side dish, or over couscous, quinoa, or rice for a complete meal.

Nutrition Facts

Serving size	1842.9 grams (1842.9g)

Amount per serving	% Daily Value*
Calories	937

Total Fat 46.40g	59%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 6890mg	300%
Total Carbohydrate 123.50g	45%
Dietary Fiber 36.00g	129%
Total Sugars 70.00g
Protein 19.70g	39%

Vitamin D 0IU	0%
Calcium 278mg	21%
Iron 8mg	42%
Potassium 4093mg	87%

*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: 42.2%

Protein: 8.0%

Carbs: 49.9%