Description
A vibrant and flavorful dish featuring a medley of roasted Mediterranean vegetables, perfect as a side or a main dish.
Ingredients
Scale
- 2 cups zucchini, sliced into rounds
- 2 cups bell peppers, chopped (any color)
- 1 cup red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, thyme, salt, and black pepper. Toss until all the vegetables are evenly coated.
- Spread the vegetable mixture in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and drizzle with balsamic vinegar. Toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
- For a smoky flavor, add 1 teaspoon of smoked paprika to the vegetable mixture before roasting.
- To make it a complete meal, serve the roasted vegetables over cooked quinoa or couscous.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg