Low Carb Verdure Miste

Elevate your vegetable game with this vibrant and wholesome recipe for Low Carb Verdure Miste. Packed with oven-roasted zucchini, eggplant, bell peppers, asparagus, and cherry tomatoes, this Italian-inspired dish bursts with natural flavors and a delightful caramelized texture. Tossed in olive oil and seasoned with garlic, dried oregano, and basil, these colorful veggies make a low-carb, gluten-free option that’s perfect as a main course or a hearty side. With just 40 minutes from prep to table, this recipe is an effortless yet elegant way to savor the goodness of fresh produce. Sprinkle with Parmesan cheese for an optional savory garnish that complements every bite. Perfect for healthy weeknight meals or entertaining guests, this roasted vegetable medley is a must-try for anyone seeking flavor without compromise.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 medium Eggplant
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 200 grams Asparagus Spears
• 150 grams Cherry Tomatoes
• 3 tablespoons Olive Oil
• 3 cloves Garlic
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 30 grams Parmesan Cheese (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash all vegetables thoroughly and pat them dry.

Step 3

Cut the zucchini and eggplant into half-moon slices, approximately 1/4 inch thick.

Step 4

Core and slice the red and yellow bell peppers into strips.

Step 5

Trim the ends of the asparagus spears. If they are particularly thick, you can cut them in half lengthwise.

Step 6

Leave the cherry tomatoes whole or cut them in half for faster roasting.

Step 7

Peel the garlic cloves and mince them finely.

Step 8

In a large mixing bowl, combine the prepared vegetables: zucchini, eggplant, bell peppers, asparagus, and cherry tomatoes.

Step 9

Drizzle the olive oil over the vegetables and add the minced garlic, dried oregano, dried basil, salt, and black pepper. Toss everything to coat the vegetables evenly.

Step 10

Spread the seasoned vegetables onto a large baking sheet lined with parchment paper. Ensure they are in a single layer to allow even roasting.

Step 11

Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the vegetables halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized.

Step 12

Remove the roasted vegetables from the oven and let them cool slightly.

Step 13

If desired, sprinkle the roasted vegetables with grated Parmesan cheese just before serving.

Step 14

Serve warm as a main dish or a delicious side. Enjoy your Low Carb Verdure Miste!

Nutrition Facts

Serving size	(1684.4g)

Amount per serving	% Daily Value*
Calories	960.5

Total Fat 53.9g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 18mg	0%
Sodium 5968.3mg	0%
Total Carbohydrate 100.7g	0%
Dietary Fiber 30.8g	0%
Total Sugars 56.2g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 565.1mg	0%
Iron 9.6mg	0%
Potassium 3656.2mg	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: 47.9%

Protein: 12.3%

Carbs: 39.8%