Description
A delicious and healthy roasted vegetable medley perfect for any meal.
Ingredients
Scale
- 2 zucchini, sliced
- 1 eggplant, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, combine zucchini, eggplant, red and yellow bell peppers, red onion, and cherry tomatoes.
- Drizzle with olive oil and add minced garlic along with salt and pepper. Toss until well-coated.
- Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through until tender and slightly caramelized.
- Serve warm topped with fresh parsley.
Notes
- For a spicier version, add red pepper flakes before roasting.
- This dish can be served as a side or over grains for a main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg