Roasted Vegetable Platter

This Roasted Vegetable Platter is a vibrant Lebanese dish that showcases the natural sweetness of seasonal vegetables, enhanced with aromatic spices. Perfect for a light lunch, it is both satisfying and packed with nutrients.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1, chopped
• Carrot - 1 medium, sliced
• Eggplant - 1 small, cubed
• Red onion - 1 medium, cut into wedges
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the sliced zucchini, chopped bell pepper, sliced carrot, cubed eggplant, and red onion.
3. Add the minced garlic, olive oil, ground cumin, ground coriander, paprika, salt, and black pepper to the vegetables. Toss until all the vegetables are well coated with the oil and spices.
4. Spread the vegetable mixture evenly on a large 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 drizzle with fresh lemon juice.
7. Serve the roasted vegetables warm, garnished with chopped fresh parsley.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

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

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