Mediterranean Roasted Vegetables
A delicious side dish made with a mix of Mediterranean vegetables and a simple seasoning.
Servings 4
Calories 151kcal
Ingredients
- 1 small eggplant sliced and quartered
- 1 small zucchini halved and sliced
- 1 large yellow or red bell pepper chopped into 1-inch squares
- 1 medium red onion sliced
- 2 cups cherry tomatoes
- 1/2 lemon juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic minced
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray; set aside.
- In a large mixing bowl, combine eggplant, zucchini, bell pepper, red onion, and tomatoes. In a smaller bowl, whisk together the lemon juice, olive oil, balsamic vinegar, garlic, basil, oregano, thyme, salt and pepper. Drizzle the mixture over the vegetables and toss to coat, then spread them in an even layer on the baking sheet.
- Roast vegetables for 30 to 35 minutes, or until tender and just beginning to char, being sure to stir halfway through the cooking time.
- Serve garnished with fresh parsley and lemon wedges on the side.
Notes
Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Do not freeze leftovers as these roasted vegetables retain moisture and will not freeze well.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 309mg | Potassium: 692mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1757IU | Vitamin C: 95mg | Calcium: 53mg | Iron: 2mg