Mediterranean Roast Vegetables
This Mediterranean Roast Vegetables recipe is a colorful, healthy, and tasty dish that you can make in less than 20 minutes on a sheet pan! This simple side dish with tomatoes, zucchini, bell pepper, and onion is flavored with Mediterranean or Italian spices like garlic, basil, and oregano. It's popping with zesty flavor and just happens to be vegetarian, vegan, low carb, and gluten-free.
Ingredients
- 1 cup cherry tomatoes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 small red onion, chopped
- ½ tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- salt and pepper to taste
- cooking spray
Instructions
- Preheat the oven to 425 degrees and spray a sheet pan with cooking spray.
- Toss the tomatoes, chopped bell pepper, zucchini, and red onion in a bowl with olive oil, oregano, basil, and garlic powder. Salt and pepper to taste .
- Pour the vegetables onto the sheet pan spacing them out enough so they will roast and not steam. Depending on the size of your veggies, you might need to put them onto two pans.
- Cook for 10-15 minutes or until the vegetables are tender.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 60kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 384mgFiber: 2gSugar: 5gVitamin A: 1277IUVitamin C: 112mgCalcium: 31mgIron: 1mg
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