Italian · Dinner
Roasted Vegetable Medley
An Italian oven-roast of zucchini, bell pepper, red onion, and cherry tomatoes tossed in olive oil, garlic, and rosemary, then roasted until caramelized and tender. Finished with balsamic vinegar and shaved Parmesan, served warm as a plant-forward vegetable side dish.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
289Calories
8.9gProtein
14.8gFat
32.1gCarbs
12.4gSugar
6.5gFiber
480mgSodium
8mgChol
3.8gSat Fat
925mgPotassium
195mgCalcium
2.1mgIron
0mcgVitamin B12
98mgVitamin C
vegan
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegan
low-calorie
low-chol
Instructions
1
Prep
Preheat oven to 425°F. Slice zucchini into half-moons, bell pepper into chunks, red onion into wedges, and halve cherry tomatoes. Mince garlic and chop rosemary.
2
Toss
Combine vegetables, garlic, rosemary, olive oil, salt, and pepper in a bowl until evenly coated.
3
Roast
Spread in a single layer on a baking tray and roast at 425°F for 22 minutes, stirring halfway, until edges brown and zucchini is tender.
4
Plate
Transfer to a plate, drizzle with balsamic vinegar while warm, shave Parmesan over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g zucchini
- 7 oz200g bell pepper
- 11 red onion
- 5.2 oz150g cherry tomatoes
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp fresh rosemary
- salt and black pepper, to taste
- 2 tsp2 tsp balsamic vinegar
- 0.8 oz24g Parmesan
