Description
Experience a burst of flavor and color with this delightful roasted vegetable medley, perfect for clean eating enthusiasts. This simple yet elegant dish features fresh seasonal vegetables tossed in olive oil and zesty lemon juice, creating a satisfying meal that’s both nutritious and visually appealing. Whether served as a side or main dish, it promises to elevate any dining experience while keeping your health goals on track.
Ingredients
Scale
- 2 cups fresh seasonal vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup canned chickpeas (drained and rinsed, optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop the fresh vegetables into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, lemon juice, thyme, oregano, salt, and pepper until evenly coated.
- Spread the vegetable mixture evenly on the prepared baking sheet.
- Roast for 20-25 minutes until tender and slightly caramelized.
- Serve warm, drizzled with additional lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 165
- Sugar: 4g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg