Italian · Dinner
Roasted Vegetable Medley (Low-Calorie)
A single-tray Italian roast of zucchini, bell pepper, red onion, cherry tomatoes and eggplant, tossed lightly in olive oil and roasted until caramelized at the edges. Finished with garlic, oregano and a scatter of Parmesan, the medley delivers concentrated vegetable sweetness and herb aroma with a light calorie footprint.
$4
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
323Calories
10.2gProtein
19.7gFat
32.1gCarbs
15.3gSugar
10.7gFiber
480mgSodium
13mgChol
4.4gSat Fat
1470mgPotassium
225mgCalcium
3.2mgIron
0.2mcgVitamin B12
102mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Heat oven to 425°F (220°C). Slice zucchini into half-moons, cut bell pepper and eggplant into chunks, cut red onion into wedges, halve cherry tomatoes, and thinly slice garlic.
2
Toss
In a large bowl, combine vegetables and garlic with olive oil, oregano, salt, and black pepper until lightly coated.
3
Roast
Spread vegetables in a single layer on a sheet pan. Roast at 425°F for 25–30 minutes, stirring halfway, until edges brown and eggplant is fork-tender.
4
Plate
Transfer to a plate, scatter shaved Parmesan and torn basil leaves over hot vegetables, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g zucchini
- 5.6 oz160g bell pepper
- 3.6 oz100g red onion
- 5.2 oz150g cherry tomatoes
- 5.2 oz150g eggplant
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- salt, a pinch
- black pepper, a pinch
- 2/3 oz20g Parmesan
- a few fresh basil leaves
