Mediterranean Diet Colorful Roasted Vegetable Bowl

Discover the vibrant flavors of the Mediterranean with this Colorful Roasted Vegetable Bowl! This wholesome recipe combines oven-roasted red and yellow bell peppers, zucchini, eggplant, cherry tomatoes, and red onion—seasoned with aromatic cumin and oregano—for a burst of flavor in every bite. Paired with fluffy quinoa, freshly chopped parsley, tangy lemon, briny Kalamata olives, and creamy feta cheese, this dish is an irresistible balance of hearty and light. Perfect as a warm main meal or a room-temperature side, this easy-to-make, nutrient-packed bowl is a celebration of the Mediterranean diet’s fresh and healthy ingredients. Ready in under an hour, it’s a delicious way to add color and nutrition to your table while embracing a Mediterranean-inspired lifestyle.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 2 medium Zucchini
• 1 medium Eggplant
• 1 pint Cherry tomatoes
• 1 medium Red onion
• 3 tablespoons Olive oil
• 1.5 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Cumin
• 1 cup Quinoa
• 2 cups Water
• 1 medium Lemon
• 0.5 cup Fresh parsley
• 0.5 cup Feta cheese
• 0.5 cup Kalamata olives

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the red and yellow bell peppers into strips, and chop the zucchini and eggplant into 1-inch cubes. Halve the cherry tomatoes and thinly slice the red onion.

Step 3

Place all chopped vegetables onto a large baking sheet. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, dried oregano, and cumin. Toss until evenly coated.

Step 4

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

Step 5

Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 6

Zest the lemon and then cut it in half to juice. Chop the fresh parsley.

Step 7

In a large serving bowl, combine the roasted vegetables and cooked quinoa. Add lemon zest, lemon juice, and fresh parsley. Toss gently to combine all ingredients.

Step 8

Top with crumbled feta cheese and halved Kalamata olives.

Step 9

Serve warm or at room temperature. Enjoy your Mediterranean Diet Colorful Roasted Vegetable Bowl.

Nutrition Facts

Serving size	(2572.8g)

Amount per serving	% Daily Value*
Calories	1944.4

Total Fat 104.6g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 66.8mg	0%
Sodium 8730.4mg	0%
Total Carbohydrate 211.2g	0%
Dietary Fiber 38.9g	0%
Total Sugars 63.9g
Protein 52.4g	0%

Vitamin D 12IU	0%
Calcium 816.5mg	0%
Iron 18.1mg	0%
Potassium 4097.6mg	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: 47.2%

Protein: 10.5%

Carbs: 42.3%