Mediterranean Roasted Vegetables
Colourful vegetables roasted in the oven with olive oil and herbs until sweet and aromatic. A side dish or a light main.
- Prep time
- Prep time: 15 min
- Cook time
- Cook time: 30 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Zucchini2 piece
- Bell peppers2 piece
- Red onions2 piece
- Cherry tomatoes250 g
- Garlic cloves2 piece
- Olive oil4 tbsp
- Rosemary2 sprig
- Salt
- Pepper
Preparation
- 1
Preheat the oven to 200 °C (conventional).
- 2
Cut the zucchini, peppers, red onion and cherry tomatoes into bite-sized pieces.
- 3
Toss them on a baking tray with olive oil, garlic, rosemary, salt and pepper.
- 4
Roast for 25–30 minutes until the vegetables are tender and lightly coloured, turning once.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Zucchini, Bell peppers, Red onions, and Cherry tomatoes are in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 5 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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