Jason’s Veggie Medley

The Mediterranean cuisine is known for its emphasis on fresh vegetables and olive oil, making this dish a perfect representation of the region’s culinary traditions.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Jason’s Veggie Medley

Cooking Method: Roast, Saute Cuisine: International, Mediterranean Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Bell peppers
• 300 gram Zucchini
• 250 gram Eggplant
• 150 gram Cherry tomatoes
• 100 gram Red onion
• 2 teaspoon Olive oil
• 1 teaspoon Balsamic vinegar
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 10 gram Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the bell peppers, zucchini, and eggplant into bite-sized pieces.
3. In a large bowl, combine the bell peppers, zucchini, eggplant, cherry tomatoes, and red onion.
4. Drizzle with olive oil and balsamic vinegar. Add minced garlic, salt, and black pepper. Toss to coat.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 20 minutes, or until the vegetables are tender.
7. Remove from the oven and let rest for 5 minutes.
8. Garnish with fresh basil leaves before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 20g7%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.