Mediterranean Roasted Vegetables
A colorful pan of Mediterranean roasted vegetables with garlic, lemon, and herbs. Vegan, gluten-free, and oven roasted to perfection.
Servings 6
Calories 131kcal
Equipment
- Cutting board
- Knife
- Whisk or spoon
- Spoon
- Spatula
- Measuring spoons and cup
- Roasting pan
Ingredients
- 3 tablespoons avocado oil divided
- 2 tablespoons balsamic vinegar
- Juice of ½ lemon
- 4 garlic cloves minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 3 cups zucchini cubed (about 2 small or 1 medium)
- 1 eggplant cubed
- 1 yellow bell pepper cubed
- 1 red bell pepper cubed
- 1 cup red onion sliced
- 10 ounces cherry tomatoes
- 2 tablespoons fresh parsley chopped
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large roasting dish, add 2 tablespoons avocado oil, balsamic vinegar, lemon juice, minced garlic, dried basil, oregano, thyme, salt, and pepper. Stir until well combined.
- Add the zucchini, eggplant, bell peppers, and red onion to the dish.
- Toss the vegetables until evenly coated with the marinade.
- Roast for 15 minutes.
- Remove from the oven, add the cherry tomatoes and remaining 1 tablespoon avocado oil, and stir.
- Return to the oven and roast for an additional 15 minutes, or until vegetables reach your desired tenderness.
- Remove from the oven and top with fresh parsley and basil before serving.
Nutrition
Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 210mg | Potassium: 591mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1154IU | Vitamin C: 90mg | Calcium: 46mg | Iron: 1mg