Mediterranean Roasted Vegetables with Herbs

Bursting with vibrant colors and bold flavors, Mediterranean Roasted Vegetables with Herbs is a simple yet stunning dish that celebrates the best of fresh produce. This recipe features a medley of zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, all tossed in extra virgin olive oil and seasoned with aromatic oregano, thyme, and garlic. Roasted to tender perfection, these caramelized veggies are finished with a sprinkling of fresh parsley for a pop of brightness. Ready in just 45 minutes, this healthy and gluten-free dish makes a versatile side or a light vegetarian main when served over couscous, rice, or quinoa. Perfect for weeknight dinners or meal prep, these Mediterranean-inspired vegetables are a flavorful way to incorporate more plant-based goodness into your meals.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

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

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

Wash all the vegetables thoroughly and pat them dry with a clean kitchen towel.

Step 3

Slice the zucchini into half-moons, the eggplant into cubes, and the bell peppers into bite-sized strips. Halve the cherry tomatoes and cut the red onion into wedges.

Step 4

Peel the garlic cloves and slice them thinly.

Step 5

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

Step 6

Drizzle the vegetables with the olive oil. Sprinkle the dried oregano, dried thyme, salt, and black pepper over the top. Toss the vegetables well to ensure they are evenly coated with the oil and seasonings.

Step 7

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow even roasting.

Step 8

Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring the vegetables halfway through cooking to ensure they roast evenly.

Step 9

Remove the vegetables from the oven once they are tender and lightly caramelized. Transfer them to a serving dish.

Step 10

Garnish the roasted vegetables with freshly chopped parsley before serving. Enjoy them warm as a side dish or over a bed of couscous, rice, or quinoa for a light main course.

Nutrition Facts

Serving size	(1938.2g)

Amount per serving	% Daily Value*
Calories	1052.6

Total Fat 60.3g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 6893.8mg	0%
Total Carbohydrate 127.6g	0%
Dietary Fiber 35.8g	0%
Total Sugars 69.4g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 286.8mg	0%
Iron 7.1mg	0%
Potassium 4285.5mg	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: 47.8%

Protein: 7.3%

Carbs: 44.9%