Description
Experience the bold flavors of a Mediterranean Roasted Veggie Plate, perfectly roasted for a delicious meal.
Ingredients
Scale
- 2 whole Red bell peppers
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 3 cloves Fresh garlic
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 teaspoon Sea salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Lemon juice
- 1 cup Crumbled feta cheese
- 1 tablespoon Chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop red bell peppers, zucchini, eggplant, and red onion into uniform pieces.
- Toss veggies in extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and freshly ground black pepper.
- Spread seasoned vegetables in a single layer on the baking sheet.
- Bake for 20–25 minutes, tossing once halfway through.
- Transfer veggies to a serving platter, drizzle with lemon juice, then sprinkle crumbled feta and chopped parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg