Herb-Roasted Mediterranean Vegetables

45 min 4 servings 1 cup (240g)
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Description

A colorful mix of seasonal vegetables roasted with olive oil, garlic, and herbs. Simple yet flavorful, and perfect as a side dish or light meal.

Nutrition Information

Nutritional values per serving: 1 cup (240g)

160 Calories
3.0g Protein
15.0g Carbs
10.0g Fat

Ingredients

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Cut eggplant, zucchini, bell peppers, and red onion into 2.5cm pieces. Halve the cherry tomatoes.
  3. Place all vegetables on a large baking sheet. Drizzle with olive oil and sprinkle with garlic, herbs, salt, and pepper.
  4. Toss to coat evenly, then spread vegetables in a single layer (use two baking sheets if needed to avoid overcrowding).
  5. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize.
  6. Remove from oven and drizzle with balsamic vinegar if using.
  7. Serve hot or at room temperature, garnished with fresh herbs if desired.

Tags

side dish dinner vegetarian vegan gluten-free low-calorie roasted
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