Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.7 (30)
Mediterranean Oven Roasted Vegetables
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 16%
CARBS 54G60% OF CAL
9G FIBER19G SUGAR27G OTHER
FAT 15G37% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oven-roasted vegetables with Mediterranean spices including paprika, oregano, and sumac. Hearty and flavorful, a versatile side packed with vegetables.
sidemediterranean🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 red onion (cut into big chunks)
- 10-12 small red and yellow peppers
- 2 zucchinis (cut in half and sliced)
- 1 lb baby potatoes (cut in half)
- 12 oz grape tomatoes
- 4 tbsp olive oil
- 1 tsp paprika
- 2 tsp oregano (or thyme)
- 6 cloves garlic (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lemon (juice of)
- 1 tsp sumac
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 16%
CARBS 54G60% OF CAL
9G FIBER19G SUGAR27G OTHER
FAT 15G37% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 304mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1069mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.