Vegan Verdure Miste

Elevate your plant-based dining experience with Vegan Verdure Miste, a vibrant roasted vegetable medley bursting with Mediterranean-inspired flavors. This easy-to-make dish features a colorful blend of zucchini, red bell peppers, carrots, cherry tomatoes, and red onion, all tossed in a fragrant mix of garlic, oregano, and thyme before being caramelized to perfection in the oven. Drizzled with a creamy lemon-tahini sauce and garnished with fresh parsley, this recipe is as visually stunning as it is delicious. Perfect as a wholesome side dish or a light vegan entrée, this recipe is gluten-free, dairy-free, and packed with nourishing ingredients. The prep is quick, and the roasting enhances natural flavors, making Vegan Verdure Miste an irresistible choice for any occasion.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 large Red bell peppers
• 3 medium Carrots
• 1 large Red onion
• 1.5 cups Cherry tomatoes
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Tahini
• 1 tablespoon Lemon juice
• 1 tablespoon Water
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a large baking sheet with parchment paper.

Step 3

Wash and prep the vegetables: slice the zucchini into half-moons, cut the red bell peppers and red onion into large chunks, peel and slice the carrots into sticks, and leave the cherry tomatoes whole.

Step 4

In a large bowl, combine the prepared vegetables (except the cherry tomatoes) with olive oil, garlic powder, dried oregano, dried thyme, sea salt, and black pepper. Toss until the vegetables are evenly coated.

Step 5

Spread the seasoned vegetables onto the prepared baking sheet in a single layer, leaving space for even roasting.

Step 6

Add the cherry tomatoes to the baking sheet, keeping them separate from the sturdier vegetables.

Step 7

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

Step 8

While the vegetables roast, prepare the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of sea salt. Adjust consistency by adding more water if needed.

Step 9

Once the vegetables are roasted, remove them from the oven and let cool for a few minutes.

Step 10

Arrange the roasted vegetable medley on a serving platter and drizzle with the lemon tahini sauce.

Step 11

Garnish with freshly chopped parsley and serve warm or at room temperature.

Nutrition Facts

Serving size	(1441.5g)

Amount per serving	% Daily Value*
Calories	913.8

Total Fat 49.7g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 6262.3mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 26.4g	0%
Total Sugars 62.5g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 2563.0mg	0%
Iron 10720.4mg	0%
Potassium 3273.7mg	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: 47.5%

Protein: 8.8%

Carbs: 43.7%