Mediterranean Diet Savory Baked Vegetables

Elevate your healthy eating game with this vibrant and flavorful Mediterranean Diet Savory Baked Vegetables recipe! Bursting with colorful ingredients like eggplant, zucchini, bell peppers, cherry tomatoes, and baby potatoes, this dish is seasoned to perfection with aromatic herbs like oregano, thyme, and rosemary. A drizzle of olive oil ensures a golden roast, while a squeeze of fresh lemon and a sprinkle of parsley add a bright, zesty finish. Ready in under an hour, this oven-roasted vegetable medley is perfect as a hearty side dish or a standalone vegetarian main. Packed with wholesome ingredients, this recipe is a celebration of Mediterranean cuisine that’s as nutritious as it is delicious!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 200 grams cherry tomatoes
• 400 grams baby potatoes
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium lemon
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Wash and cut the eggplant, zucchini, red bell pepper, and yellow bell pepper into bite-sized cubes.

Step 3

Peel and cut the red onion into wedges.

Step 4

Wash the cherry tomatoes and baby potatoes. Halve the potatoes for even cooking.

Step 5

In a large bowl, combine all the chopped vegetables along with minced garlic cloves.

Step 6

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

Step 7

Toss everything together until the vegetables are evenly coated with oil and spices.

Step 8

Spread the vegetables evenly on the prepared baking sheet.

Step 9

Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Step 10

Remove from the oven, then squeeze the juice of one lemon over the roasted vegetables.

Step 11

Garnish with freshly chopped parsley before serving.

Step 12

Serve warm as a side dish or as a main course alongside your choice of protein.

Nutrition Facts

Serving size	(2122.8g)

Amount per serving	% Daily Value*
Calories	1187.7

Total Fat 46.2g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 6693.9mg	0%
Total Carbohydrate 185.5g	0%
Dietary Fiber 36.9g	0%
Total Sugars 65.8g
Protein 26.1g	0%

Vitamin D 0IU	0%
Calcium 309.7mg	0%
Iron 9.9mg	0%
Potassium 5403.4mg	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: 32.9%

Protein: 8.3%

Carbs: 58.8%