Mediterranean Roasted Vegetables
A delicious and colorful mix of Mediterranean-inspired roasted vegetables, perfect as a flavorful side dish for four people.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ medium eggplant, cubed
- ½ large zucchini, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ red onion, cut into wedges
- ½ 2-3 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ Salt and pepper to taste
- ½ Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all the chopped vegetables and minced garlic.
- Drizzle olive oil over the vegetables, then sprinkle with oregano, thyme, salt, and pepper. Toss well to coat.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Once done, remove from the oven and garnish with fresh parsley before serving.
- Serve the Mediterranean roasted vegetables hot as a flavorful side dish.
Nutritional Estimates
Per serving · 2 servings total
| calories | 150 |
|---|---|
| protein | 3g |
| carbohydrates | 20g |
| fat | 7g |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!