Description
Roasted Vegetables with Olive Oil is a simple, healthy, and flavorful oven-roasted dish made with fresh seasonal vegetables, extra virgin olive oil, and herbs. Perfect as a side dish or light meal.
Ingredients
Scale
- 2 zucchini
- 2 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 cup cherry tomatoes
- 1 eggplant
- 4 tbsp olive oil
- 3 garlic cloves
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp smoked paprika
- Salt and pepper
- 1 tbsp lemon juice
- Parsley
Instructions
- Preheat oven to 425°F (220°C).
- Chop vegetables evenly.
- Mix with olive oil and seasonings.
- Spread on baking tray.
- Roast 25 minutes.
- Flip and roast 15–20 minutes more.
- Finish with lemon juice and parsley.
Notes
Do not overcrowd the tray. Use high-quality olive oil for best flavor. You can add parmesan, chili flakes, or balsamic glaze for variation. Store in fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg