Vegetables Meditterranean Style

Bursting with vibrant colors and bold flavors, this Vegetables Mediterranean Style recipe brings the essence of the Mediterranean to your table in just 45 minutes. Featuring a medley of zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, these oven-roasted vegetables are perfectly seasoned with garlic, oregano, thyme, paprika, and a drizzle of extra virgin olive oil. Roasting transforms the vegetables into tender, caramelized morsels, enhanced with a sprinkle of fresh parsley and a zesty splash of lemon juice. This healthy, plant-based dish is as versatile as it is delicious—serve it as a side, over fluffy couscous, or with crusty bread for a light, wholesome meal. Perfect for a quick weeknight dinner or an impressive addition to your Mediterranean-inspired spread!

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
• 200 grams Cherry tomatoes
• 1 large Red onion
• 4 cloves Garlic cloves
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional)
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

Wash and prepare the vegetables. Cut the zucchini and eggplant into half-moon slices, the bell peppers into bite-sized strips, and the red onion into wedges. Halve the cherry tomatoes, and finely mince the garlic cloves.

Step 3

Place all the prepared vegetables in a large mixing bowl.

Step 4

Drizzle the olive oil over the vegetables. Add the minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.

Step 5

Spread the seasoned vegetables evenly on the prepared baking sheet, making sure they are in a single layer to ensure even roasting.

Step 6

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 7

Remove the vegetables from the oven and let them cool for a few minutes. If desired, sprinkle with freshly chopped parsley and drizzle with lemon juice before serving.

Step 8

Serve warm as a side dish, or pair with crusty bread, quinoa, or couscous for a hearty meal. Enjoy!

Nutrition Facts

Serving size	(1824.1g)

Amount per serving	% Daily Value*
Calories	903.9

Total Fat 46.4g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 6883.5mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 34.9g	0%
Total Sugars 67.4g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 252.9mg	0%
Iron 6.8mg	0%
Potassium 4015.2mg	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: 42.6%

Protein: 7.8%

Carbs: 49.6%