Whole30 Verdure Miste

Elevate your clean-eating routine with this vibrant and flavorful Whole30 Verdure Miste recipe, a stunning medley of perfectly roasted vegetables seasoned with aromatic herbs and spices. Featuring a colorful array of zucchini, bell peppers, cherry tomatoes, broccoli florets, and sweet butternut squash, this dish is a nutrient-packed celebration of seasonal produce. Tossed in extra virgin olive oil and enhanced with the earthy freshness of thyme and rosemary, every bite is bursting with natural flavor. Ready in under an hour, this easy, oven-roasted veggie side dish pairs beautifully with any Whole30-friendly protein or can shine as a light and satisfying main course. Whether you're meal prepping or serving up a dinner party delight, Whole30 Verdure Miste is a wholesome, versatile addition to your healthy eating arsenal!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 large bell peppers
• 1 large red onion
• 1.5 cups cherry tomatoes
• 2 cups broccoli florets
• 2 cups butternut squash
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry all vegetables thoroughly.

Step 3

Slice the zucchini into half-moon shapes, about 1/2 inch thick.

Step 4

Core and chop the bell peppers into 1-inch pieces.

Step 5

Peel and slice the red onion into thick wedges.

Step 6

Cut the butternut squash into small cubes, about 1-inch in size.

Step 7

In a large mixing bowl, combine the zucchini, bell peppers, red onion, cherry tomatoes, broccoli florets, and butternut squash.

Step 8

Drizzle the olive oil over the vegetables and toss to coat evenly.

Step 9

Sprinkle the sea salt, black pepper, garlic powder, and onion powder over the vegetables, then mix well to ensure the spices are evenly distributed.

Step 10

Spread the vegetables out on a large baking sheet in a single layer. Avoid overcrowding to ensure they roast evenly.

Step 11

Sprinkle the fresh thyme and rosemary over the vegetables.

Step 12

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

Step 13

Once the vegetables are tender and slightly caramelized, remove them from the oven.

Step 14

Serve warm as a side dish or as the main component of a Whole30-compliant meal.

Nutrition Facts

Serving size	(1817.1g)

Amount per serving	% Daily Value*
Calories	897.0

Total Fat 44.2g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 6254.2mg	0%
Total Carbohydrate 125.2g	0%
Dietary Fiber 32.5g	0%
Total Sugars 60.6g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 428.4mg	0%
Iron 8.2mg	0%
Potassium 3542.1mg	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: 40.4%

Protein: 8.7%

Carbs: 50.9%