Low Carb Mixed Roasted Vegetables

Elevate your dinner table with this vibrant and flavorful Low Carb Mixed Roasted Vegetables recipe! Packed with zucchini, bell peppers, broccoli, cauliflower, and juicy cherry tomatoes, this dish is a feast for both the eyes and the taste buds. Seasoned to perfection with minced garlic, Italian herbs, and a drizzle of extra virgin olive oil, these roasted veggies are tender, lightly caramelized, and irresistibly aromatic. Ready in just 40 minutes, this quick and healthy side dish is perfect for keto and low-carb diets, though a sprinkle of Parmesan cheese can optionally add a savory touch. Whether served alongside your favorite protein or enjoyed as a standalone dish, these roasted vegetables are a delicious and nutritious way to showcase the beauty of fresh ingredients.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 1.5 cups Broccoli Florets
• 1.5 cups Cauliflower Florets
• 1 cup Cherry Tomatoes
• 3 tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic
• 1 teaspoon Italian Seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Parmesan Cheese (optional for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Wash all vegetables thoroughly. Slice the zucchini into half-moons of about 1/2 inch thick.

Step 3

Cut the red and yellow bell peppers into 1-inch pieces, discarding the seeds and stem.

Step 4

In a large mixing bowl, combine the chopped zucchini, bell peppers, broccoli florets, cauliflower florets, and cherry tomatoes.

Step 5

Peel and mince the garlic cloves. Add minced garlic to the bowl with vegetables.

Step 6

Drizzle the olive oil over the vegetable mixture, then sprinkle the Italian seasoning, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

Step 7

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

Step 8

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned. Stir the vegetables halfway through cooking for even roasting.

Step 9

Remove from the oven and let it cool slightly. Sprinkle with grated Parmesan cheese if desired before serving.

Step 10

Serve warm as a side dish or a light main course.

Nutrition Facts

Serving size	(1354.0g)

Amount per serving	% Daily Value*
Calories	977.1

Total Fat 61.4g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 23.8mg	0%
Sodium 5921.6mg	0%
Total Carbohydrate 79.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 41.1g
Protein 40.5g	0%

Vitamin D 0IU	0%
Calcium 889.4mg	0%
Iron 5.9mg	0%
Potassium 2604.3mg	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: 53.5%

Protein: 15.7%

Carbs: 30.8%