Low Carb Colorful Roasted Vegetable Bowl

Brighten up your mealtime with this Low Carb Colorful Roasted Vegetable Bowl, a feast for both the eyes and the palate. Packed with a medley of roasted red and yellow bell peppers, zucchini, eggplant, broccoli, and seasoned to perfection with garlic and Italian herbs, this dish brings bold flavors and wholesome nutrition to your table. Served atop a fresh bed of baby spinach and garnished with fragrant basil leaves and creamy feta cheese, this vibrant bowl is low-carb, vegetarian, and entirely satisfying. Ready in under an hour, it’s the perfect healthy dinner or meal-prep option for busy weekdays. Whether you're committed to a low-carb lifestyle or just looking for a nutrient-rich, Mediterranean-inspired dish, this roasted vegetable bowl delivers on taste, texture, and visual appeal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 medium zucchini
• 1 medium eggplant
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• 2 cups baby spinach
• 0.5 cup basil leaves
• 0.5 cup feta cheese

Directions

Step 1

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

Step 2

Wash and slice the red and yellow bell peppers into thin strips. Cut the zucchini into half-moons, and dice the eggplant into 1-inch cubes. Separate the broccoli into small florets.

Step 3

In a large mixing bowl, combine red and yellow bell peppers, zucchini, eggplant, and broccoli florets. Add olive oil, salt, black pepper, garlic powder, and dried Italian herbs. Toss the vegetables together until evenly coated.

Step 4

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

Step 5

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring halfway through.

Step 6

While the vegetables are roasting, rinse and pat dry the baby spinach and set aside.

Step 7

Once the vegetables are roasted, remove them from the oven and let them cool slightly for about 5 minutes.

Step 8

In a large serving bowl, place a layer of baby spinach on the bottom. Top with roasted vegetables.

Step 9

Garnish the roasted vegetable bowl with fresh basil leaves and sprinkle feta cheese on top.

Step 10

Serve immediately and enjoy your vibrant, low-carb roasted vegetable bowl.

Nutrition Facts

Serving size	(1528.8g)

Amount per serving	% Daily Value*
Calories	998.9

Total Fat 61.0g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 66.8mg	0%
Sodium 7634.4mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 28.7g	0%
Total Sugars 50.9g
Protein 31.2g	0%

Vitamin D 12IU	0%
Calcium 656.4mg	0%
Iron 8.3mg	0%
Potassium 2730.3mg	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: 52.3%

Protein: 11.9%

Carbs: 35.8%