Roasted Vegetables

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
33%
Roasted Vegetables

Suggestions

Looking for a delicious and healthy side dish that everyone can enjoy? Look no further than this mouthwatering Roasted Vegetables recipe! Perfect for vegans, vegetarians, and those with gluten, dairy intolerances, this dish is both versatile and easy to make. With a delightful blend of fresh herbs, citrus, and olive oil, the vibrant array of vegetables in this recipe will tantalize your taste buds and add a pop of color to any table.
Ready in just 120 minutes and serving up to 24 people, this roasted vegetable medley is the ideal dish for potlucks, gatherings, or a simple weeknight dinner. Each serving comes in at only 42 calories, making it a guilt-free indulgence. The combination of carrots, cherry tomatoes, eggplant, garlic, red bell peppers, red onions, zucchini, and more ensures a well-rounded flavor profile and a satisfying texture experience. Don't forget to adjust the seasoning to your liking with salt and pepper!
Prepare this delightful side dish by marinating the vegetables in a flavorful mixture of herbs, spices, and lemon, then slow roasting them to perfection. The result is a tender, slightly crispy, and utterly irresistible dish that pairs well with a variety of main courses. So why wait? Dive into this healthy, flavor-packed Roasted Vegetables recipe and let the aroma of fresh, wholesome ingredients fill your home!

Ingredients

  •  bay leaves crushed
  •  carrots diced
  • 16  cherry tomatoes 
  • teaspoon rosemary dried
  • teaspoon thyme dried
  •  eggplant diced peeled
  • cloves garlic minced
  • tablespoons juice of lemon fresh
  • teaspoon lemon zest grated
  • 0.5 cup olive oil 
  • teaspoon oregano dried
  •  bell pepper red sliced
  •  onion red sliced
  • 24 servings salt and pepper to taste
  •  bell pepper yellow sliced
  •  zucchini peeled chopped

Equipment

  • bowl
  • oven
  • roasting pan

Directions

  1. In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp.
  4. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts

Calories42kcal
Protein12.97%
Fat24.23%
Carbs62.8%

Properties

Glycemic Index
10.66
Glycemic Load
1.29
Inflammation Score
-10
Nutrition Score
9.3043477457503%

Flavonoids

Delphinidin
16.35mg
Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Luteolin
0.11mg
Isorhamnetin
0.46mg
Kaempferol
0.11mg
Myricetin
0.03mg
Quercetin
2.49mg

Nutrients percent of daily need

Calories:41.57kcal
2.08%
Fat:1.25g
1.93%
Saturated Fat:0.21g
1.29%
Carbohydrates:7.3g
2.43%
Net Carbohydrates:5.05g
1.84%
Sugar:4.19g
4.66%
Cholesterol:0mg
0%
Sodium:215.46mg
9.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.51g
3.01%
Vitamin A:3756.49IU
75.13%
Vitamin C:32.72mg
39.66%
Manganese:0.24mg
11.85%
Vitamin B6:0.2mg
9.92%
Potassium:342.3mg
9.78%
Fiber:2.25g
9.01%
Vitamin K:8.54µg
8.13%
Folate:31.13µg
7.78%
Vitamin B2:0.09mg
5.4%
Magnesium:20.49mg
5.12%
Phosphorus:45.55mg
4.55%
Vitamin B1:0.06mg
4.26%
Copper:0.08mg
3.98%
Vitamin B3:0.79mg
3.96%
Vitamin E:0.56mg
3.76%
Iron:0.59mg
3.26%
Vitamin B5:0.3mg
2.97%
Calcium:26.14mg
2.61%
Zinc:0.35mg
2.33%
Source:Allrecipes