Mediterranean Diet Perfectly Roasted Vegetables

Bring the vibrant flavors of the Mediterranean to your table with this easy and delicious recipe for Mediterranean Diet Perfectly Roasted Vegetables. Bursting with color and nutrition, this dish features a medley of red bell peppers, zucchini, carrots, red onion, and cherry tomatoes, all tossed in high-quality extra virgin olive oil and seasoned with aromatic garlic, fresh rosemary, and thyme. Roasted to perfection at high heat, these veggies develop a caramelized sweetness and a tender-but-crisp texture that's irresistible. A finishing squeeze of fresh lemon juice adds a bright, citrusy flair, enhancing the natural flavors. Perfect as a healthy side dish, a topping for quinoa bowls, or a stuffing for wraps, this versatile recipe fits seamlessly into your Mediterranean diet or any balanced lifestyle. Quick to prepare and oven-ready in just minutes, it's a go-to option for wholesome weeknight meals or meal prep!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 whole red bell peppers
• 2 medium zucchini
• 3 medium carrots
• 1 large red onion
• 1 pint cherry tomatoes
• 4 tablespoons extra virgin olive oil
• 4 whole garlic cloves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 whole lemon

Directions

Step 1

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

Step 2

Wash and prepare all vegetables: cut the red bell peppers into strips, slice the zucchini into half moons, cut the carrots into sticks, and slice the red onion into wedges.

Step 3

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

Step 4

Pour the extra virgin olive oil over the vegetables and toss to coat them evenly. Add sea salt and black pepper.

Step 5

Crush the garlic cloves with the side of a knife, leaving them whole but slightly smashed, and toss them in with the vegetables.

Step 6

Remove the leaves from the rosemary and thyme sprigs and finely chop them. Add these herbs to the vegetable mix, tossing everything together once more.

Step 7

Spread the vegetables evenly across the prepared baking sheet, making sure they are not overcrowded.

Step 8

Place the baking sheet in the preheated oven and roast for 35 minutes, or until the vegetables are tender and starting to caramelize at the edges.

Step 9

Remove from the oven, and squeeze the juice of one lemon over the vegetables. Toss gently to combine.

Step 10

Serve immediately as a vibrant and flavorful side dish or incorporate into your favorite Mediterranean meals.

Nutrition Facts

Serving size	(1416.2g)

Amount per serving	% Daily Value*
Calories	928.1

Total Fat 59.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6226.0mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 22.5g	0%
Total Sugars 60.7g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 259.7mg	0%
Iron 5.4mg	0%
Potassium 3067.1mg	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: 54.1%

Protein: 5.7%

Carbs: 40.1%