Dairy-Free Savory Baked Vegetables

Bursting with vibrant colors and bold Mediterranean flavors, Dairy-Free Savory Baked Vegetables is the ultimate easy-to-make side dish or plant-based main course. This recipe combines a rainbow of fresh produce—zucchini, bell peppers, carrots, red onion, cherry tomatoes, and earthy mushrooms—beautifully seasoned with a medley of garlic, oregano, thyme, and basil. Tossed in heart-healthy olive oil and roasted to perfection, each bite boasts caramelized edges and tender textures without the need for any dairy. With a prep time of just 20 minutes and a bake time of 35 minutes, this wholesome dish is perfect for meal prepping, dinner parties, or weeknight dinners. Serve these oven-roasted veggies warm as a simple side or layered over quinoa or rice for a flavorful, nutrient-packed meal. Healthy, dairy-free, and irresistibly savory—make it the star of your next culinary creation!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 medium sized Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium sized Red onion
• 3 medium sized Carrots
• 200 grams Button mushrooms
• 200 grams Cherry tomatoes
• 3 tablespoons Olive oil
• 4 minced Garlic cloves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse all the vegetables thoroughly under cold water.

Step 3

Slice the zucchini into 1/4 inch rounds and set aside.

Step 4

Remove the seeds from the red and yellow bell peppers and cut them into 1-inch pieces.

Step 5

Peel and quarter the red onion.

Step 6

Peel and cut the carrots into thin sticks about 3 inches long.

Step 7

Trim the stems from the button mushrooms.

Step 8

In a large mixing bowl, combine the sliced zucchini, chopped bell peppers, onion quarters, carrot sticks, mushrooms, and cherry tomatoes.

Step 9

In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, dried basil, salt, and black pepper.

Step 10

Pour the olive oil mixture over the vegetables in the large bowl, and toss well to ensure all the vegetables are evenly coated.

Step 11

Spread the seasoned vegetables in a single layer on a large baking sheet.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly charred on the edges, stirring halfway through for even cooking.

Step 13

Once cooked, remove the vegetables from the oven and let them cool for a few minutes before serving.

Step 14

Serve warm as a side dish or atop a bed of quinoa or rice for a complete meal.

Nutrition Facts

Serving size	(1581.1g)

Amount per serving	% Daily Value*
Calories	867.1

Total Fat 45.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6270.6mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 56.7g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 259.2mg	0%
Iron 6.5mg	0%
Potassium 3711.9mg	0%

*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: 45.1%

Protein: 8.9%

Carbs: 46.0%