Low Sodium Colorful Roasted Vegetable Bowl

Elevate your plant-based meal game with this vibrant and health-conscious *Low Sodium Colorful Roasted Vegetable Bowl*. Packed with a rainbow of fresh veggies—like red and yellow bell peppers, zucchini, cherry tomatoes, broccoli, and carrots—this recipe is a feast for the eyes and the palate. Seasoned simply with olive oil, garlic powder, oregano, and thyme, these roasted vegetables develop a rich caramelization in the oven, bringing out their natural sweetness. A drizzle of red wine vinegar and a sprinkle of fresh parsley add a tangy, herbaceous finish. Perfect as a light main course or a hearty side dish, this recipe delivers wholesome flavors without overwhelming your sodium intake. Ready in under an hour, it’s a delicious way to eat the rainbow!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 units Red bell peppers
• 1 unit Yellow bell pepper
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 1 small Red onion
• 2 cups Broccoli florets
• 1 large Carrot
• 3 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 1 tablespoon Red wine vinegar
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash all vegetables thoroughly. Cut the red and yellow bell peppers into 1-inch pieces.

Step 3

Slice the zucchini into half moons about 1/4-inch thick.

Step 4

Halve the cherry tomatoes.

Step 5

Slice the red onion into thick wedges.

Step 6

Peel and slice the carrot into thin rounds.

Step 7

In a large mixing bowl, combine the bell peppers, zucchini, tomatoes, onion wedges, broccoli florets, and carrot slices.

Step 8

Drizzle the olive oil over the vegetables and toss to coat them evenly.

Step 9

Add the black pepper, garlic powder, dried oregano, and dried thyme to the vegetables and toss again until all pieces are well seasoned.

Step 10

Spread the seasoned vegetables on a large baking sheet in an even layer.

Step 11

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

Step 12

While vegetables roast, in a small bowl, mix the red wine vinegar with freshly chopped parsley to make the dressing.

Step 13

Once the vegetables are roasted, remove them from the oven and let them cool slightly.

Step 14

Transfer the roasted vegetables to a serving bowl and pour the vinegar and parsley mix over the top.

Step 15

Toss gently to combine and serve immediately.

Nutrition Facts

Serving size	(1200.9g)

Amount per serving	% Daily Value*
Calories	726.5

Total Fat 44.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 1991.1mg	0%
Total Carbohydrate 73.9g	0%
Dietary Fiber 19.4g	0%
Total Sugars 35.3g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 233.9mg	0%
Iron 6.0mg	0%
Potassium 2115.1mg	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: 52.5%

Protein: 8.6%

Carbs: 38.9%