Roasted Vegetable Antipasto

Roasted Vegetable Antipasto is a vibrant and flavorful low-carb dish, showcasing a medley of seasonal vegetables roasted to perfection and served with aromatic herbs and spices. This dish is not only visually appealing but also rich in nutrients, making it a delightful and healthy option for dinner.

Ingredients

• Zucchini - 150 grams, sliced
• Red bell pepper - 100 grams, chopped
• Yellow bell pepper - 100 grams, chopped
• Eggplant - 150 grams, cubed
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the zucchini, red bell pepper, yellow bell pepper, eggplant, cherry tomatoes, and red onion.
3. Add the minced garlic, olive oil, dried oregano, dried basil, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated.
4. Spread the vegetable mixture onto a large baking sheet in a single layer.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6. Remove the vegetables from the oven and let them cool for a few minutes.
7. Serve the roasted vegetables warm, garnished with fresh basil leaves.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables used.
• Low in carbohydrates, making it suitable for low-carb diets.

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