Description
A flavorful and healthy recipe perfect for any occasion.
Ingredients
Scale
- 2 cups of bell peppers, chopped
- 1 cup of zucchini, sliced
- 1 cup of cherry tomatoes, halved
- 1 cup of red onion, chopped
- 3 tablespoons of olive oil
- 2 teaspoons of dried oregano
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped bell peppers, zucchini, cherry tomatoes, and red onion.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and pepper.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm.
Notes
- Feel free to add other vegetables like eggplant or asparagus.
- This dish can be served as a side or over a bed of quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mediterranean Roasted Vegetables