Mediterranean Roasted Vegetables
These simple Mediterranean Roasted Vegetables will become your favorite side dish to serve with pretty much any dinner! In just 20 minutes, you will have a beautiful rainbow of colors, that are perfectly roasted with caramelized edges and bursting sweet flavors.
Servings: 4 people
- 1 red bell pepper
- 1 red onion
- 1 yellow squash
- 1 zucchini
- ¼ teaspoon salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Preheat the oven to 425˚F.
Cut the vegetables (red bell pepper, red onion, yellow squash, and zucchini) in even sizes.
Sprinkle over a pinch of salt and 1 tsp Italian seasoning. Drizzle with 2 tbsp olive oil. Toss well to evenly coat.
Transfer to a baking sheet and spread in a single layer.
Bake at 425˚F for about 20-25 minutes or until the veggies are cooked through.
- If you incorporate different vegetables, just make sure they have a similar cooking time. For example, if you would roast potatoes and zucchini, for potatoes it will take twice longer to cook. So, you still can use them, but I would suggest to start roasting potatoes first, and when they are half way cooked, add zucchini and other veggies that cook faster, and continue to bake together until they are all done.
- For even cooking, make sure that you cut the veggies in the similar sizes, so they are done at the same time.
- Don’t overcrowd the pan! Distribute the veggies in a single layer on the baking sheet. That will help them to cook evenly and get crispy edges.
Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 153mg | Potassium: 366mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 57mg | Calcium: 32mg | Iron: 1mg