Mediterranean Diet Garlic and Herb Roasted Vegetables

Bring the vibrant flavors of the Mediterranean to your table with this stunning Garlic and Herb Roasted Vegetables recipe, perfect for clean eating and packed with heart-healthy ingredients. Featuring a colorful medley of zucchini, red bell peppers, eggplant, cherry tomatoes, and red onion, this dish is seasoned to perfection with garlic, extra virgin olive oil, and a fragrant blend of dried oregano, thyme, and rosemary. Roasted at high heat to achieve tender, caramelized perfection, these vegetables are a feast for both the eyes and the palate. Ready in under an hour, this plant-based side dish is ideal for pairing with your favorite Mediterranean diet recipes or serving over quinoa for a light yet satisfying meal. Don't forget the finishing touch of fresh parsley for a burst of herbaceous freshness! Perfect for meal prep, weeknight dinners, or serving at your next gathering, this wholesome dish is sure to delight.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 whole red bell peppers
• 1 medium eggplant
• 250 grams cherry tomatoes
• 1 large red onion
• 6 whole garlic cloves
• 60 milliliters extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 10 grams fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash all the vegetables thoroughly. Cut the zucchini and eggplant into slices about 1/2 inch thick.

Step 3

Core and slice the red bell peppers into strips approximately 1 inch wide.

Step 4

Peel the red onion and cut it into wedges.

Step 5

Peel the garlic cloves and slice them thinly.

Step 6

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

Step 7

Add the sliced garlic, olive oil, dried oregano, thyme, rosemary, salt, and black pepper to the vegetable mix.

Step 8

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

Step 9

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

Step 10

Roast the vegetables in the preheated oven for about 35-40 minutes, stirring halfway through, until they are tender and slightly golden on the edges.

Step 11

Once roasted, remove the vegetables from the oven and let them cool for a few minutes.

Step 12

Transfer the roasted vegetables to a serving platter and sprinkle fresh parsley over the top before serving.

Nutrition Facts

Serving size	(1585.3g)

Amount per serving	% Daily Value*
Calories	960.4

Total Fat 59.6g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 6708.8mg	0%
Total Carbohydrate 104.8g	0%
Dietary Fiber 30.5g	0%
Total Sugars 66.0g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 253.8mg	0%
Iron 6.5mg	0%
Potassium 3481.8mg	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: 52.4%

Protein: 6.6%

Carbs: 41.0%