Roman Roasted Vegetables

Elevate your side dish game with these vibrant and flavorful Roman Roasted Vegetables, a Mediterranean-inspired medley bursting with bold colors and classic Italian herbs. This easy-to-make recipe features perfectly caramelized zucchini, eggplant, bell peppers, onion, and cherry tomatoes, all roasted to tender perfection in extra virgin olive oil with garlic, oregano, and thyme. A sprinkle of fresh basil and an optional drizzle of balsamic vinegar add depth and brightness to each bite. Ready in just 50 minutes, this healthy, vegan-friendly dish is perfect as a side, a topping for grains, or even as a light main course. Experience the rustic charm of Roman cuisine in every delicious forkful!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large zucchini
• 1 large eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large onion
• 1.5 cups cherry tomatoes
• 4 large garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil leaves
• 1 tablespoon balsamic vinegar (optional)

Directions

Step 1

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

Step 2

Wash all vegetables thoroughly and pat them dry.

Step 3

Cut the zucchini and eggplant into 1/2-inch thick rounds or half-moons.

Step 4

Core, deseed, and chop the red and yellow bell peppers into bite-sized pieces.

Step 5

Peel the onion and cut it into wedges.

Step 6

Peel and mince the garlic cloves.

Step 7

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

Step 8

Drizzle the vegetables with olive oil and sprinkle with minced garlic, oregano, thyme, salt, and black pepper. Toss well to coat all vegetables evenly.

Step 9

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

Step 10

Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and caramelized at the edges.

Step 11

Remove the roasted vegetables from the oven and let them cool slightly.

Step 12

Transfer the vegetables to a serving dish and garnish with fresh basil leaves. Drizzle with balsamic vinegar, if desired, for an extra burst of flavor.

Step 13

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

Nutrition Facts

Serving size	2033.1 grams (2033.1g)

Amount per serving	% Daily Value*
Calories	1117

Total Fat 60.60g	78%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 0.90g
Cholesterol 0mg	0%
Sodium 7916mg	344%
Total Carbohydrate 141.20g	51%
Dietary Fiber 36.00g	129%
Total Sugars 80.20g
Protein 22.10g	44%

Vitamin D 0IU	0%
Calcium 303mg	23%
Iron 7mg	41%
Potassium 4426mg	94%

*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: 45.5%

Protein: 7.4%

Carbs: 47.1%