Mediterranean Vegetables

Bursting with vibrant colors and bold Mediterranean flavors, this roasted Mediterranean Vegetables recipe is a celebration of fresh, wholesome produce. Featuring tender zucchini, creamy eggplant, sweet bell peppers, and juicy cherry tomatoes, all oven-roasted with garlic, olive oil, and aromatic herbs like rosemary and oregano, this dish is a feast for the senses. A squeeze of fresh lemon juice adds the perfect tangy finish, making it a versatile side dish or a satisfying main when served over couscous, quinoa, or crusty bread. With just 15 minutes of prep time and a handful of pantry staples, this healthy, gluten-free recipe is an easy and flavorful way to bring Mediterranean-inspired cuisine to your table. Perfect for weeknight dinners or as a shareable dish for gatherings!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Eggplant
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 200 grams Cherry tomatoes
• 1 large Red onion
• 3 tablespoons Extra virgin olive oil
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 whole Lemon

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash all the vegetables thoroughly and pat them dry.

Step 3

Cut the zucchini and eggplant into half-moon slices, about 1 cm thick.

Step 4

Core and deseed the red and yellow bell peppers, then cut them into 2-3 cm chunks.

Step 5

Slice the red onion into thick wedges.

Step 6

Peel and finely mince the garlic cloves.

Step 7

Place the zucchini, eggplant, bell peppers, cherry tomatoes, and red onion on a large baking sheet.

Step 8

Drizzle the olive oil evenly over the vegetables.

Step 9

Sprinkle the minced garlic, dried oregano, salt, and black pepper over the vegetables.

Step 10

Add the sprigs of fresh rosemary on top for added fragrance.

Step 11

Toss the vegetables gently with your hands or a spatula to ensure they are evenly coated in the olive oil and seasonings.

Step 12

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

Step 13

Roast the vegetables in the preheated oven for 35-40 minutes, tossing halfway through, until they are tender and slightly caramelized.

Step 14

Remove the rosemary sprigs after roasting.

Step 15

Squeeze the juice of the half lemon over the roasted vegetables for a fresh, tangy flavor.

Step 16

Serve warm as a side dish or over couscous, quinoa, or crusty bread for a light main course.

Nutrition Facts

Serving size	1832.9 grams (1832.9g)

Amount per serving	% Daily Value*
Calories	897

Total Fat 46.10g	59%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 0.80g
Cholesterol 0mg	0%
Sodium 6881mg	299%
Total Carbohydrate 120.20g	44%
Dietary Fiber 34.50g	123%
Total Sugars 67.60g
Protein 18.80g	38%

Vitamin D 0IU	0%
Calcium 244mg	19%
Iron 6mg	34%
Potassium 3967mg	84%

*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: 49.5%