Roasted Vegetable Medley

This Roasted Vegetable Medley is a vibrant and flavorful Moroccan side dish that features a mix of seasonal vegetables, perfectly seasoned with traditional spices. The caramelization from roasting enhances the natural sweetness, making it a delightful accompaniment to any meal.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, sliced
• Red onion - 1 medium, chopped
• Cherry tomatoes - 200 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 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 zucchini, red bell pepper, sliced carrot, chopped red onion, and halved cherry tomatoes.
3. Add the minced garlic, olive oil, cumin, cinnamon, paprika, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated with the oil and spices.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
6. Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains antioxidants that may help reduce inflammation.

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