Heart-Healthy Oven-Roasted Mixed Vegetables

Brighten up your dinner table with these Heart-Healthy Oven-Roasted Mixed Vegetables, a vibrant and nourishing dish that's as flavorful as it is easy to make. Packed with a colorful medley of red and yellow bell peppers, zucchini, carrots, broccoli florets, and red onion, this recipe delivers a powerhouse of vitamins, antioxidants, and fiber. Seasoned with aromatic fresh thyme, rosemary, and a touch of garlic powder, and roasted to caramelized perfection, these vegetables boast a tender-crisp texture with a hint of smoky sweetness. A drizzle of fresh lemon juice ties it all together for a refreshing, tangy finish. Ready in under an hour with just 20 minutes of prep time, this low-calorie, low-fat dish is perfect as a side or paired with lean protein or whole grains for a well-rounded, hearty meal. Perfect for weeknight dinners or meal prep, this recipe makes healthy eating both simple and delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 medium Red bell peppers
• 2 medium Yellow bell peppers
• 2 medium Zucchini
• 3 large Carrot
• 1 large Red onion
• 2 cups Broccoli florets
• 2 tablespoons Olive oil
• 1 tablespoon Fresh thyme leaves
• 1 tablespoon Fresh rosemary, finely chopped
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash all vegetables thoroughly under running water.

Step 3

Cut the red and yellow bell peppers into bite-sized pieces, discarding the seeds and core.

Step 4

Slice the zucchini into thick rounds, and cut each round into halves.

Step 5

Peel the carrots and slice them into thin rounds approximately 1/4 inch thick.

Step 6

Cut the red onion into wedges by slicing it in half and then cutting each half into thirds.

Step 7

Combine the bell peppers, zucchini, carrots, onion wedges, and broccoli florets in a large mixing bowl.

Step 8

Drizzle the olive oil over the vegetables, ensuring all pieces are well-coated.

Step 9

Add fresh thyme leaves, rosemary, ground black pepper, and garlic powder to the bowl.

Step 10

Toss the vegetables until the seasonings are evenly distributed.

Step 11

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

Step 12

Place the sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking.

Step 13

Check the vegetables for tenderness; they should be fork-tender and slightly caramelized around the edges.

Step 14

Remove from the oven and let cool slightly.

Step 15

Drizzle lemon juice over the roasted vegetables and give a final toss before serving.

Step 16

Serve warm as a healthful side dish or a main dish with whole grains or lean protein.

Nutrition Facts

Serving size	(1526.7g)

Amount per serving	% Daily Value*
Calories	737.8

Total Fat 31.0g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3928.6mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 25.0g	0%
Total Sugars 64.6g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 307.6mg	0%
Iron 7.0mg	0%
Potassium 2765.7mg	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: 35.7%

Protein: 10.0%

Carbs: 54.3%