Roasted Vegetable Medley

This Roasted Vegetable Medley is a vibrant and flavorful dish featuring a variety of low-carb vegetables, perfectly roasted to enhance their natural sweetness. It's a nutritious and satisfying lunch option that's both easy to prepare and delightful to eat.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1, diced
• Yellow bell pepper - 1, diced
• Asparagus - 200 grams, trimmed and cut into 2-inch pieces
• Mushrooms - 150 grams, halved
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, asparagus, and halved mushrooms.
3. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried oregano, salt, and black pepper.
4. Toss the vegetables until they are evenly coated with the oil and seasonings.
5. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking.
7. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbs, making it a great option for those managing blood sugar levels.

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