Low Fat Mixed Roasted Vegetables

Elevate your dinner table with this vibrant and flavorful Low Fat Mixed Roasted Vegetables recipe, a simple yet satisfying dish perfect for any occasion. Packed with nutrient-rich zucchini, eggplant, colorful bell peppers, red onion, and cherry tomatoes, this wholesome recipe is lightly seasoned with olive oil, balsamic vinegar, and a sprinkle of dried thyme for a balanced, aromatic touch. Ready in just 45 minutes, including a quick 15-minute prep, these oven-roasted vegetables are caramelized to perfection, showcasing natural sweetness and savory depth with minimal fat. Ideal as a healthy side dish or a light main course when served over quinoa or couscous, this recipe is a must-try for those seeking delicious, low-fat, vegetarian-friendly options. Whether you're meal prepping or cooking for a crowd, these roasted vegetables deliver unmatched flavor with ease!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Eggplant
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Red onion
• 250 grams Cherry tomatoes
• 1 tablespoon Olive oil
• 2 teaspoons Balsamic vinegar
• 1 teaspoon Dried thyme
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.

Step 3

Cut the zucchini and eggplant into 1-inch cubes.

Step 4

Slice the red and yellow bell peppers into thin strips, discarding the seeds and stem.

Step 5

Peel and slice the red onion into thin wedges.

Step 6

In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes.

Step 7

Drizzle the olive oil and balsamic vinegar over the vegetables in the bowl.

Step 8

Sprinkle the dried thyme, salt, and black pepper over the vegetables.

Step 9

Toss the vegetables well to ensure they are evenly coated with oil, vinegar, and seasonings.

Step 10

Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded to allow for even roasting.

Step 11

Roast in the preheated oven for about 25 to 30 minutes, stirring once halfway through, until the vegetables are browned and tender.

Step 12

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

Step 13

Serve the roasted vegetables warm as a side dish or over a bed of cooked quinoa or couscous for a light, low-fat main course.

Nutrition Facts

Serving size	(1461.5g)

Amount per serving	% Daily Value*
Calories	543.2

Total Fat 17.2g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 3660.1mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 27.5g	0%
Total Sugars 49.9g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 175.8mg	0%
Iron 5.0mg	0%
Potassium 3223.8mg	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: 26.4%

Protein: 10.0%

Carbs: 63.5%