Mediterranean Roast Vegetables
Mediterranean roast vegetables is an amazing colorful side dish, and you can make it in just 20 minutes!
Servings: 4
Calories: 119kcal
Cost: cheap
Ingredients
- 1 zucchini
- 3 peppers
- 10 cherry tomatoes
- 2 small red onions
- 2 tablespoon olive oil
- ½ teaspoon parsley
- 1 teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
Instructions
- Preheat the oven to 425 °F / 220 °C / 210 °C fan oven.
- Dice and chop all the vegetables into similar sized chunks. Add them to a bowl, along with the other ingredients.
- Stir until every vegetable piece is well coated in the oil and herbs. Transfer them to a baking sheet, and bake them in the oven for about 10-15 minutes, or until all the vegetables have softened and warmed through.
- Serve the veggies immediately while they are still warm for the best results.
Notes
- Use your favorite veggies! This recipe can be used to roast practically any vegetable out there. If you want to use potatoes or other root vegetables, you might want to parboil them first as they tend to need more time to cook through.
- As different ovens can cook at different temperatures, your vegetables might take slightly longer or shorter to roast than the estimated time. Keep an eye on them!
- Leftover roasted veggies can be stored in an airtight container in a refrigerator for up to 4 days. You can serve them cold in a salad, or reheat them in a microwave for a few minutes to use as a side dish in future meals.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 457mg | Fiber: 3g | Sugar: 7g | Vitamin A: 662IU | Vitamin C: 94mg | Calcium: 34mg | Iron: 1mg