Name: Mediterranean Oven Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4, 4 servings
Cuisine: mediterranean
Ingredients: 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

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Mediterranean Oven Roasted Vegetables

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

16% of a 2,000 cal day

328KCAL

Protein

7g14% DV

% DAILY VALUE

Total Fat15g

20%

Saturated2g

11%

Unsaturated13g

—

Total Carbs46g

17%

Fiber11g

40%

Total Sugars17g

—

incl. Added Sugars0g

Starch18g

—

Sodium317mg

14%

% Daily Value is based on a 2,000 calorie day.

Oven-roasted vegetables with Mediterranean spices including paprika, oregano, and sumac. Hearty and flavorful, a versatile side packed with vegetables.

Ingredients

4 SERVINGS

1red onion — cut into big chunks
10–12small red and yellow peppers
2zucchinis — cut in half, sliced
1 lbbaby potatoes — halved
12 ozgrape tomatoes
4 tbspolive oil
1 tsppaprika
2 tsporegano — or thyme
6garlic — minced
½ tspsalt
½ tspblack pepper
1lemon — juice of
1 tspsumac

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Unicorns in the KitchenShadi Hasanzadenemati’s original page

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sidemediterraneandairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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