Mediterranean Roasted Vegetables
A delicious and heart-healthy recipe inspired by Italian cuisine, packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 medium eggplant, cubed
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the eggplant, zucchini, bell peppers, onion, and garlic.
Drizzle the olive oil over the vegetables and sprinkle with oregano, basil, salt, and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned.
Serve hot as a side dish or over whole grain pasta or quinoa for a complete meal.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 5 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 10 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |