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Mediterranean Roasted Vegetables

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 167

Ingredients

  • 1 zucchini
  • 1 small eggplant
  • 1 bell pepper
  • 2 red onions
  • 6 oz mushrooms
  • 8 oz baby potatoes
  • 6 oz carrots
  • 5 oz cherry tomatoes
  • 6-7 garlic cloves
  • About 3 Tbsp. extra virgin olive oil
  • 1 tsp. dried rosemary
  • ½ tsp. dried oregano
  • Salt & pepper to taste
  • 1 Tbsp. fresh parsley to garnish

Instructions

  • All ingredients ready? Let's begin!
  • Preheat the oven to 430F and lightly oil a baking tray.
  • Cut all of your veggies into fairly large pieces.
  • Cut the baby potatoes and carrots into smaller pieces. Place all the veggies in a large bowl.
  • Mince the garlic and add to veggies together with salt, pepper, herbs, and olive oil. Toss and coat evenly. You can use your hands for the best result.
  • Add veggies to the tray, spread them out evenly, and bake for 30-40 minutes or until caramelized. A bit of char is good!
  • Remove tray from oven. Poke the potatoes to see if they’re done. The root vegetables (potatoes and carrots in this case) should be crisp on the outside. All of the veggies should have a nice caramelization.
  • Transfer to a bowl or platter and garnish with fresh parsley. Enjoy!

Video

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 786mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5797IU | Vitamin C: 55mg | Calcium: 65mg | Iron: 2mg