Easy Mediterranean Roasted Vegetables (Oven-Baked in 30 Minutes)
Easy oven roasted vegetables made with simple ingredients and baked until golden, caramelized, and tender. A quick, colorful side for any season.
Servings: 4 Servings
Calories: 120.16kcal
Ingredients
- 2 zucchini cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1 yellow pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 head of garlic or whole garlic cloves optional
Instructions
- Preheat the oven to 425 degrees F. Cut the vegetables into 1-inch pieces and add to a large bowl.2 zucchini, 1 pint cherry tomatoes, 1 yellow pepper, 1 red onion
- Pour olive oil, salt, pepper and Italian seasoning over the veggies and toss to combine.1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, 2-3 tablespoons extra virgin olive oil
- Add everything to a sheet pan along with the garlic, if using.1 head of garlic or whole garlic cloves
- Roast in the oven for 20-25 minutes until the vegetables are softened.
Video
Notes
- Cut the vegetables in equal-sized pieces to help them cook through evenly.
- Cook at a high temperature to allow the veggies to get a slight char.
- Store your leftover roasted vegetables in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, oven or eat them cold with pasta salads.
Nutrition
Serving: 1Serving | Calories: 120.16kcal | Carbohydrates: 12.57g | Protein: 2.96g | Fat: 7.55g | Saturated Fat: 1.09g | Polyunsaturated Fat: 0.89g | Monounsaturated Fat: 5.15g | Sodium: 604.17mg | Potassium: 623.54mg | Fiber: 2.71g | Sugar: 6.57g | Vitamin A: 840.13IU | Vitamin C: 101.14mg | Calcium: 43.82mg | Iron: 1.52mg
