Description
Elevate your meals with this Roasted Vegetable Medley, a vibrant clean eating dish bursting with the natural sweetness of colorful bell peppers, zucchini, and cherry tomatoes. Quick to prepare and packed with flavor, this versatile recipe is perfect for weeknight dinners or special occasions. Enjoy it as a side or toss it into grains for a complete and satisfying meal.
Ingredients
Scale
- 1 cup colorful bell peppers (mixed red, yellow, green), sliced
- 1 cup fresh zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and prepare all vegetables: slice bell peppers into strips, chop zucchini into half-moons, and halve cherry tomatoes.
- In a large mixing bowl, combine sliced vegetables with olive oil, oregano, salt, and pepper; toss until evenly coated.
- Spread the seasoned vegetables on a parchment-lined baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through until golden-brown and tender-crisp.
- Serve warm as a side dish or over grains for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: Clean Eating
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg