Keto Verdure Miste

Elevate your low-carb lifestyle with Keto Verdure Miste, a vibrant medley of roasted vegetables bursting with flavor and nutrition. This easy, oven-roasted dish highlights a colorful blend of zucchini, yellow squash, broccoli, red bell pepper, eggplant, and asparagus, perfectly seasoned with olive oil, garlic, dried oregano, and thyme. The high-temperature roasting brings out a delightful caramelization, creating tender, slightly crispy edges that make every bite irresistible. Ready in just 40 minutes, this keto-friendly recipe is a perfect side dish or light main course that's as versatile as it is healthy. Garnish with fresh parsley for a bright finish, and enjoy a nutrient-packed meal that’s big on flavor and low on carbs.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 2 cups Broccoli florets
• 1 large Bell pepper (red)
• 1 small Eggplant
• 1 bunch Asparagus
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

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

Step 2

Wash all vegetables thoroughly and pat dry with a kitchen towel.

Step 3

Cut the zucchini and yellow squash into 1/2-inch thick rounds. Chop the broccoli florets into bite-sized pieces. Halve and core the red bell pepper, then slice into strips. Dice the small eggplant into 1/2-inch cubes. Trim the woody ends off the asparagus.

Step 4

Place all the prepared vegetables into a large mixing bowl.

Step 5

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

Step 6

Pour the olive oil mixture over the vegetables and toss until all the vegetables are evenly coated.

Step 7

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

Step 8

Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through cooking, until the vegetables are tender and slightly caramelized around the edges.

Step 9

Remove the baking sheet from the oven and let the vegetables cool for a few minutes.

Step 10

Transfer the roasted vegetables to a serving platter or bowl, garnish with freshly chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(1884.8g)

Amount per serving	% Daily Value*
Calories	862.6

Total Fat 45.9g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 6547.8mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 33.8g	0%
Total Sugars 66.1g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 407.3mg	0%
Iron 15.9mg	0%
Potassium 3675.4mg	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: 44.3%

Protein: 12.3%

Carbs: 43.4%