Fat Free Lemon Herb Roasted Veggies

Brighten up your table with this vibrant and healthy recipe for Fat Free Lemon Herb Roasted Veggies! Packed with nutrient-rich zucchini, carrots, broccoli, and sweet cherry tomatoes, this dish is a feast for both your eyes and taste buds. Tossed in a zesty lemon dressing infused with garlic, oregano, and thyme, the vegetables roast to perfection—tender on the inside with a hint of caramelization. This oil-free recipe is a guilt-free delight, perfect for those seeking a low-calorie, plant-based side dish. Ready in just 40 minutes, it pairs beautifully with your favorite mains or can stand alone as a wholesome vegetarian meal. Sprinkle with fresh parsley for a refreshing finish!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 3 medium carrots
• 1 large red bell pepper
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 large lemon
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons water or lemon juice (as needed for moisture)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash and prepare the vegetables: slice the zucchini into half moons, cut the carrots into thin sticks, slice the red bell pepper into strips, and trim the broccoli florets into bite-sized pieces.

Step 3

Place all the cut vegetables, including the cherry tomatoes, in a large mixing bowl.

Step 4

In a small bowl, juice the lemon and combine it with garlic powder, dried oregano, dried thyme, salt, and black pepper.

Step 5

Pour the lemon and herb mixture over the vegetables, tossing to ensure even coating. If the mixture seems dry, add 1-2 tablespoons of water or additional lemon juice for moisture.

Step 6

Spread the seasoned vegetables evenly across the prepared baking sheet, making sure they’re in a single layer for even roasting.

Step 7

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized.

Step 8

Remove from the oven and sprinkle with freshly chopped parsley before serving.

Step 9

Serve warm or at room temperature as a side dish or a light main course.

Nutrition Facts

Serving size	(1186.7g)

Amount per serving	% Daily Value*
Calories	374.9

Total Fat 2.9g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 5120.2mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 49.8g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 291.3mg	0%
Iron 6.3mg	0%
Potassium 2364.3mg	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: 6.2%

Protein: 15.9%

Carbs: 77.9%