Roasted Vegetable Medley

This Roasted Vegetable Medley is a vibrant and flavorful Lebanese side dish that features a delightful mix of seasonal vegetables. Perfectly seasoned and roasted to bring out their natural sweetness, it's a healthy addition to any meal.

Ingredients

• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Carrot - 1 medium, sliced
• Red onion - 1 small, sliced
• Cherry tomatoes - 150 grams, halved
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, bell pepper, sliced carrot, red onion, halved cherry tomatoes, and minced garlic.
3. Drizzle the olive oil over the vegetables and sprinkle with ground cumin, ground coriander, salt, and black pepper. Toss until all the vegetables are well coated.
4. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.
6. Remove the vegetables from the oven and let cool slightly before garnishing with fresh chopped parsley. Serve warm.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

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

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