Roasted Mediterranean Vegetables

Bursting with vibrant colors and bold flavors, Roasted Mediterranean Vegetables is the perfect recipe to bring the essence of the Mediterranean to your dining table. Featuring a medley of zucchini, bell peppers, eggplant, cherry tomatoes, and red onion, this dish is oven-roasted to caramelized perfection with a fragrant mix of dried oregano, basil, and smoky paprika. Enhanced with a drizzle of extra virgin olive oil and a finishing touch of fresh parsley, these tender and flavorful vegetables make for a versatile side dish or a satisfying vegetarian main. Ready in just 45 minutes, this easy-to-make recipe highlights wholesome, fresh ingredients and pairs beautifully with grilled proteins, warm pita bread, or a dollop of creamy tzatziki. Whether you're hosting a gathering or preparing a weeknight meal, these Mediterranean roasted veggies are sure to be a hit!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Eggplant
• 250 grams Cherry tomatoes
• 1 large Red onion
• 4 whole Garlic cloves
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash and dry all the vegetables.

Step 3

Cut the zucchini into half-moons, the eggplant into bite-sized cubes, and the bell peppers into strips. Halve the cherry tomatoes and slice the red onion into wedges.

Step 4

Peel the garlic cloves and lightly crush them with the flat side of a knife, keeping them whole.

Step 5

In a large mixing bowl, combine all the prepared vegetables and garlic cloves.

Step 6

Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried basil, smoked paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Step 7

Spread the vegetables out on a large baking sheet or roasting pan in a single layer.

Step 8

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

Step 9

Remove from the oven, sprinkle with freshly chopped parsley, and serve warm as a side dish or on its own.

Nutrition Facts

Serving size	1737.1 grams (1737.1g)

Amount per serving	% Daily Value*
Calories	990

Total Fat 60.10g	77%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 6709mg	292%
Total Carbohydrate 112.90g	41%
Dietary Fiber 30.50g	109%
Total Sugars 62.90g
Protein 18.10g	36%

Vitamin D 0IU	0%
Calcium 250mg	19%
Iron 6mg	36%
Potassium 3795mg	81%

*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: 50.8%

Protein: 6.8%

Carbs: 42.4%