Soy-Free Verdure Miste

Elevate your mealtime with this vibrant and flavorful *Soy-Free Verdure Miste*—a Mediterranean-inspired roasted vegetable medley bursting with fresh, wholesome ingredients. Featuring zucchini, eggplant, red bell peppers, and cherry tomatoes, this recipe combines simple yet aromatic herbs like rosemary and thyme for a dish that’s as delicious as it is nutritious. Roasted to perfection and finished with sautéed garlic and a bright splash of lemon juice, this soy-free, gluten-free, and vegan recipe is ideal as a hearty side dish or a light main course. Ready in under an hour, it’s perfect for those seeking wholesome meals that celebrate the natural goodness of seasonal vegetables. Garnish with fresh parsley for an elegant touch, and serve warm or at room temperature for effortless versatility!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized Zucchini
• 1 large Eggplant
• 2 large Red bell peppers
• 250 grams Cherry tomatoes
• 1 large Red onion
• 3 large Garlic cloves
• 4 tablespoons Extra virgin olive oil
• 2 sprigs Fresh rosemary
• 1 teaspoon Fresh thyme
• 1 tablespoon Lemon juice
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Italian parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash and dry the zucchini, eggplant, and red bell peppers. Cut the zucchini and eggplant into 1/2-inch thick rounds. Core and slice the red bell peppers into strips about 1/2-inch thick.

Step 3

Peel the onion and slice it into thin wedges. Peel and mince the garlic cloves.

Step 4

Spread the zucchini, eggplant, red bell peppers, and onion wedges onto a large baking sheet lined with parchment paper.

Step 5

Drizzle 3 tablespoons of olive oil over the vegetables. Sprinkle with sea salt, black pepper, and the thyme leaves. Toss everything together to coat the vegetables evenly.

Step 6

Place the rosemary sprigs on top of the vegetables for added aroma. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.

Step 7

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 8

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.

Step 9

Remove the roasted vegetables from the oven and discard the rosemary sprigs. Transfer the roasted vegetables to the skillet with the sautéed cherry tomatoes.

Step 10

Drizzle the lemon juice over the vegetable mixture and gently toss everything to combine. Adjust seasoning with additional salt and pepper if needed.

Step 11

Transfer the Soy-Free Verdure Miste to a serving platter and garnish with chopped Italian parsley, if desired.

Step 12

Serve warm or at room temperature as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	(1868.7g)

Amount per serving	% Daily Value*
Calories	1037.1

Total Fat 60.0g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 6852.9mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 37.0g	0%
Total Sugars 76.4g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 250.2mg	0%
Iron 6.4mg	0%
Potassium 4049.1mg	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: 49.0%

Protein: 7.0%

Carbs: 44.0%