Mediterranean Diet Oven Roasted Vegetables

Elevate your mealtime with these Mediterranean Diet Oven Roasted Vegetables, a vibrant and healthy dish bursting with flavor and color. Loaded with fresh zucchini, eggplant, juicy cherry tomatoes, and bell peppers, this recipe showcases the best of wholesome, nutrient-rich produce. Tossed in fragrant olive oil, garlic, rosemary, and thyme, then oven-roasted to perfection at 425°F, these vegetables achieve an irresistible caramelized finish. A final touch of zesty lemon zest and juice adds a refreshing brightness to every bite. Ready in just 50 minutes, this dish is perfect as a flavorful side or a light, plant-based main course. Ideal for those following the Mediterranean diet, these oven-roasted veggies are as nutritious as they are delicious, making them a must-try for any health-conscious foodie!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 large Red onion
• 250 grams Cherry tomatoes
• 1 medium Eggplant
• 60 milliliters Olive oil
• 1 tablespoon Fresh rosemary
• 1 tablespoon Fresh thyme
• 4 large Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Lemon

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash all the vegetables thoroughly under cool running water and pat them dry with a towel.

Step 3

Cut the zucchini into thick slices, about 1/4 inch thick.

Step 4

Deseed the red and yellow bell peppers, then cut them into 1-inch pieces.

Step 5

Peel the red onion and cut it into wedges.

Step 6

Halve the cherry tomatoes.

Step 7

Chop the eggplant into 1-inch pieces.

Step 8

Peel and roughly chop the garlic cloves.

Step 9

Place all the cut vegetables and garlic into a large mixing bowl.

Step 10

Drizzle the olive oil over the vegetables and add the rosemary, thyme, salt, and black pepper.

Step 11

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

Step 12

Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper.

Step 13

Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 14

Remove the tray from the oven and allow the vegetables to cool slightly.

Step 15

Zest the lemon and sprinkle over the roasted vegetables, then squeeze the juice of the lemon evenly on top.

Step 16

Serve the oven-roasted vegetables warm, as a side dish or a healthy main course option, suitable for a Mediterranean diet.

Nutrition Facts

Serving size	(1809.0g)

Amount per serving	% Daily Value*
Calories	1052.9

Total Fat 60.8g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 6708.6mg	0%
Total Carbohydrate 122.3g	0%
Dietary Fiber 32.1g	0%
Total Sugars 64.5g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 264.9mg	0%
Iron 6.5mg	0%
Potassium 3848.1mg	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: 49.2%

Protein: 6.9%

Carbs: 43.9%