Roasted Vegetables

Roasted vegetables are a vibrant and flavorful Lebanese dish, showcasing a delightful medley of seasonal vegetables enhanced with aromatic spices. This easy-to-make recipe is perfect for a wholesome dinner, bringing the taste of the Mediterranean to your table.

Ingredients

• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Carrot - 1 medium, sliced
• Red onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced red bell pepper, zucchini, eggplant, carrot, red onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and sprinkle in the ground cumin, paprika, salt, and black pepper.
4. Toss the vegetables until they are evenly coated with the oil and spices.
5. Spread the seasoned vegetables in a single layer 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.
8. Serve warm, garnished with fresh chopped parsley.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 26 g
• Fiber: 7 g
• Sugar: 5 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 a variety of vegetables.
• High in dietary fiber, promoting healthy digestion.
• Contains antioxidants that may reduce the risk of chronic diseases.

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