Italian · Dinner
Roasted Vegetable Medley (Dairy-Free)
Roasted seasonal vegetables including zucchini, bell pepper, red onion, and cherry tomatoes tossed in olive oil, garlic, and rosemary, then oven-roasted until caramelized at the edges. Finished with a basil-parsley oil drizzle and toasted pine nuts, this simple Italian side is served warm.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
335Calories
5.8gProtein
25.4gFat
24gCarbs
11.2gSugar
7.1gFiber
409mgSodium
0mgChol
3.5gSat Fat
920mgPotassium
88mgCalcium
2.7mgIron
0mcgVitamin B12
112mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
dairy-free
Instructions
1
Prep
Heat oven to 425°F (220°C). Cut zucchini, bell pepper, red onion, and cherry tomatoes into even pieces; thinly slice garlic and chop rosemary.
2
Toss
Combine vegetables, garlic, and rosemary with 1 tablespoon olive oil, salt, and pepper in a bowl until evenly coated.
3
Roast
Spread in a single layer on a foil-lined baking sheet and roast at 425°F (220°C) for 22 to 25 minutes, turning once, until edges brown.
4
Toast
In a small dry skillet over medium heat, toast pine nuts 1 to 2 minutes, shaking often, until golden and fragrant.
5
Finish
Chop basil and parsley; stir with remaining 1 tablespoon olive oil and lemon juice to make herb oil.
6
Plate
Transfer roasted vegetables to a plate, drizzle with herb oil, and scatter toasted pine nuts over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g zucchini
- 5.2 oz150g bell pepper
- 3.6 oz100g red onion
- 5.2 oz150g cherry tomatoes
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil, for roasting
- 2 tsp2 tsp fresh rosemary
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh basil
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp olive oil, for the herb drizzle
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp pine nuts
