Mediterranean Diet Oven-Roasted Mixed Vegetables

Elevate your healthy eating game with this vibrant and flavorful Mediterranean Diet Oven-Roasted Mixed Vegetables recipe, a feast for both the eyes and the palate. Bursting with the natural sweetness of red bell peppers, zucchini, eggplant, red onion, and cherry tomatoes, this dish is seasoned with aromatic dried oregano and thyme, then roasted to caramelized perfection in rich extra virgin olive oil. Ready in just 45 minutes, this easy-to-make recipe embodies the wholesome simplicity of Mediterranean cooking. Serve as a colorful side dish or transform it into a hearty main course by pairing it with crusty bread or quinoa for a satisfying plant-based meal. An ideal choice for meal prep or family dinners, this recipe is not only delicious but also packed with nutrients, aligning perfectly with your healthy lifestyle goals.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large red bell peppers
• 2 medium zucchini
• 1 medium eggplant
• 1 large red onion
• 1 pint cherry tomatoes
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Wash and dry all the vegetables. Cut the red bell peppers into 1-inch pieces, slice the zucchini into thick rounds, cut the eggplant into cubes, and slice the red onion into wedges.

Step 3

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

Step 4

Drizzle the vegetables with the extra virgin olive oil, then sprinkle with dried oregano, dried thyme, sea salt, and black pepper.

Step 5

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

Step 6

Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Step 7

Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and slightly charred around the edges, stirring halfway through the cooking time.

Step 8

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

Step 9

Transfer the roasted mixed vegetables to a serving platter and garnish with freshly chopped parsley.

Step 10

Serve warm as a side dish or as a main course with crusty bread or over a bed of cooked quinoa for a complete Mediterranean meal.

Nutrition Facts

Serving size	(1745.2g)

Amount per serving	% Daily Value*
Calories	980.7

Total Fat 59.9g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 6676.6mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 32.9g	0%
Total Sugars 71.9g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 231.0mg	0%
Iron 6.6mg	0%
Potassium 3783.1mg	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: 51.8%

Protein: 6.7%

Carbs: 41.5%