Roasted Vegetable Platter

This Roasted Vegetable Platter is a vibrant and nutritious Greek-inspired dish, featuring a medley of colorful vegetables and high-protein chickpeas. Perfect for a light lunch, it offers a delightful blend of flavors and textures that satisfy the palate while keeping you energized.

Ingredients

• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Red onion - 1 medium, cut into wedges
• Cherry tomatoes - 200 grams, halved
• Eggplant - 1 small, diced
• Chickpeas - 240 grams, cooked and drained
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 100 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced red bell pepper, sliced zucchini, red onion wedges, halved cherry tomatoes, diced eggplant, and cooked chickpeas.
3. Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with dried oregano, salt, and black pepper. Toss until well coated.
4. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Once roasted, remove from the oven and let cool for a few minutes.
7. Transfer the roasted vegetables and chickpeas to a serving platter, then sprinkle with crumbled feta cheese and chopped parsley.
8. Drizzle with fresh lemon juice before serving.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein and fiber from chickpeas, promoting satiety and digestive health.

Tags