😊 Comfort🌱 Vegan🥑 Low-carb
Olive Oil Roasted Vegetables
Simple Mediterranean roasted vegetables (bell peppers, zucchini, mushrooms and tomatoes) in good olive oil with garlic and basil.
Prep 10 min · Cook 30 min · Serves 1
Nutrition per serving (estimate)
220kcal
6gprotein
32gcarbs
10gfat
Fiber10 g
Sugar14 g
A source ofMonounsaturated Fat, Lycopene, Vitamin C
Why we like it
High-heat roasting concentrates the vegetables' sweetness and gives them charred edges. A colorful mix of vegetables in one pan, good as a side, as lunch with bread or as a pasta topping.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 150g cherry tomatoes
- 200g mixed mushrooms
- 3 tbsp extra virgin olive oil
- 3 garlic cloves
- 1 tsp dried herbs
- Salt and pepper
- Fresh basil
Method
- Preheat oven to 200°C / 400°F.
- Chop all vegetables into similar sized chunks.
- Spread on a large baking sheet — do not overcrowd or they steam instead of roast.
- Drizzle generously with olive oil. Add whole garlic cloves.
- Season with herbs, salt and pepper. Toss to coat.
- Roast 25-30 minutes, turning once halfway, until edges are caramelized.
- Scatter fresh basil over hot vegetables.
- Serve as a side or over grains.
Nutrition values are estimates. Nourity is a personal wellbeing journal, not medical or diet advice.