Low Sodium Mixed Roasted Vegetables

Elevate your weeknight dinners or meal prep game with this vibrant and nutritious Low Sodium Mixed Roasted Vegetables recipe. Bursting with color and flavor, this dish combines an irresistible medley of red and yellow bell peppers, zucchini, carrots, cherry tomatoes, and red onion—all lightly seasoned with aromatic garlic powder, dried thyme, and oregano. A drizzle of olive oil ensures perfectly caramelized edges, while a squeeze of fresh lemon juice and a sprinkle of parsley add bright, zesty finishing touches. Ideal for heart-healthy diets or anyone looking to reduce sodium intake without sacrificing taste, these oven-roasted veggies are ready in just 50 minutes and pair beautifully with your favorite protein or grain. Whether served as a side dish, tossed in salads, or tucked into wraps, this recipe is a must-try for those seeking wholesome, flavorful meals.

Nutriscore Rating: 76/100

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
• 2 medium Carrot
• 1 medium Red onion
• 1 pint Cherry tomatoes
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoon Freshly ground black pepper
• 0.5 small, juiced Lemon
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and dry all the vegetables.

Step 3

Remove the seeds from the red and yellow bell peppers and cut them into 1-inch pieces.

Step 4

Slice the zucchini into 1/4-inch thick rounds.

Step 5

Peel and slice the carrots into 1/4-inch thick rounds.

Step 6

Cut the red onion into wedges.

Step 7

Place all the prepared vegetables, including cherry tomatoes, into a large bowl.

Step 8

Drizzle the olive oil over the vegetables.

Step 9

Add garlic powder, dried thyme, dried oregano, and freshly ground black pepper to the bowl.

Step 10

Toss the vegetables until they are evenly coated with the oil and seasoning.

Step 11

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

Step 12

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.

Step 13

Halfway through baking, stir the vegetables to ensure even roasting.

Step 14

Remove the baking sheet from the oven and transfer the vegetables to a serving platter.

Step 15

Drizzle with lemon juice and sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1313.2g)

Amount per serving	% Daily Value*
Calories	653.1

Total Fat 31.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 3837.9mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 19.0g	0%
Total Sugars 49.7g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 225.9mg	0%
Iron 5.6mg	0%
Potassium 2833.9mg	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: 40.7%

Protein: 7.7%

Carbs: 51.5%