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Main mealLow carb, high fatVegetarianBalancedMediterraneanVegan€€

Mediterranean-Style Roasted Vegetable Bake

Name: Mediterranean-Style Roasted Vegetable Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 large Eggplant, raw; 2 medium Squash, summer, green, zucchini, includes skin, raw; 2 medium Peppers, bell, red, raw; 250 g Tomatoes, grape, raw; 1 large Onions, red, raw; 4 clove Garlic, raw; 3 tbsp Oil, olive, extra virgin; 1 tsp HERBES DE PROVENCE; 50 g BLACK OLIVES; Salt, table, iodized; Basil, fresh

This roasted vegetable bake brings all the colors and flavors of the Mediterranean onto a single baking sheet. Made from fresh eggplants, zucchini and peppers, this dish is the perfect choice for light and nutritious plant-based lunches.

Prep time15 min

Cook time35 min

Total time50 min

Servings4

Recipe

For the vegetable base

Eggplant, raw1 largeSquash, summer, green, zucchini, includes skin, raw2 mediumPeppers, bell, red, raw2 mediumTomatoes, grape, raw250 gOnions, red, raw1 largeGarlic, raw4 clove

For the seasoning and finishing touches

Oil, olive, extra virgin3 tbspHERBES DE PROVENCE1 tspBLACK OLIVES50 gSalt, table, iodizedBasil, fresh

Large baking sheetParchment paperLarge mixing bowlKnife

Per servingTotal

Calories:251.5 kcal1005.9 kcal

Protein:4.6 g18.5 g

Carbohydrates:27 g107.9 g

Fiber:11 g44 g

Water:430 ml1720.1 ml

Fat:15.1 g60.3 g

Micronutrients

Sugar:12 g47.8 g

Saturated fat:2.7 g10.7 g

Cholesterol:0 mg0 mg

Sodium:728 mg2912 mg

Potassium:1061.8 mg4247.3 mg

Calcium:103.3 mg413.1 mg

Iron:2.1 mg8.2 mg

Magnesium:63 mg252 mg

Zinc:1 mg3.9 mg

Phosphorus:134.9 mg539.5 mg

Vitamin C:135.9 mg543.5 mg

Vitamin A:119.6 µg478.5 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 220 °C. Line a baking sheet with parchment paper, which will prevent sticking and make cleanup easier.
2In a large bowl, combine the sliced eggplants, zucchini, peppers and onion. Add olive oil, herbs, salt and pepper, and mix everything well so the vegetables are evenly coated.
3Spread the vegetables onto the baking sheet in a single layer. Don't overcrowd the pan, so the vegetables roast rather than steam. Tuck the crushed garlic cloves in among the vegetables.
4Roast in the preheated oven for 20 minutes. Then remove the pan, add the cherry tomatoes and olives, and gently toss the vegetables.
5Roast for another 15 minutes, or until the vegetables are golden brown and caramelized at the edges and the tomatoes have burst.
6Squeeze the roasted garlic out of its skins directly over the vegetables and mix in. Garnish with fresh basil and serve warm or at room temperature.

Nutritional benefits

Thanks to the high content of antioxidants and fiber from the colorful vegetables, this meal supports immune system function and healthy digestion.

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16g

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.