Roasted Vegetable Medley

This Roasted Vegetable Medley is a vibrant and flavorful low-carb Italian dish, perfect for a light dinner. The combination of fresh vegetables and aromatic herbs creates a delightful taste that celebrates the essence of Italian cuisine.

Ingredients

• Zucchini - 1 medium (200g)
• Bell pepper (red) - 1 medium (150g)
• Eggplant - 1 small (200g)
• Cherry tomatoes - 200g
• Red onion - 1 medium (150g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, chopped
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and chop the zucchini, red bell pepper, eggplant, and red onion into bite-sized pieces.
3. In a large mixing bowl, combine the chopped vegetables with cherry tomatoes.
4. Drizzle the olive oil over the vegetables and add minced garlic, chopped basil, dried oregano, salt, and black pepper. Toss until the vegetables are well coated.
5. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9.5 g
• Water: 0.3 L

Health Benefits

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

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