Vegetable Medley II

The Mediterranean cuisine often includes vegetable medleys as they showcase the vibrant flavors and colors of seasonal produce.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Vegetable Medley II

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

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

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Broccoli
• 150 gram Carrots
• 150 gram Zucchini
• 100 gram Bell Peppers
• 100 gram Red Onion
• 2 teaspoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 10 gram Parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the broccoli into florets, carrots into coins, zucchini into thick slices, bell peppers into strips, and red onion into wedges.
3. In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and black pepper.
4. Spread the vegetables on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
5. Remove from the oven, sprinkle with fresh parsley, and let rest for 5 minutes.
6. Serve hot as a main course or as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 6g

Protein 8g16%

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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.