Greek Roasted Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant medley of Mediterranean vegetables including eggplant, zucchini, and tomatoes, roasted with garlic and Greek herbs. Herbaceous and tender, perfect as a vegetarian main or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant (cubed)
- 2 medium zucchini (sliced into half-moons)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 4 cloves garlic (minced)
- 1/4 cup extra-virgin olive oil
- 4 teaspoons Greek seasoning
- 1/2 teaspoon salt (plus more, to taste)
- 1/4 teaspoon black pepper
- Fresh parsley (chopped, optional for garnish)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1409mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 46mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.