Mediterranean Roast Vegetables

4.3
(18)
15 Reviews
5 Photos

These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.

Submitted by anonymous
Updated on May 4, 2021
5
5
5
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 6 large potatoes, diced

  • 2 red bell peppers, diced

  • 1 fennel bulb, diced

  • 1 zucchini, diced

  • 6 cloves garlic

  • 6 tablespoons olive oil

  • 2 teaspoons salt

  • 2 teaspoons vegetable bouillon powder

  • ¼ cup chopped fresh rosemary

  • ½ cup balsamic vinegar

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.

  3. Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

26 home cooks made it!

Nutrition Facts (per serving)

675 Calories
21g Fat
112g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 675
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Sodium 1244mg 54%
Total Carbohydrate 112g 41%
Dietary Fiber 16g 56%
Total Sugars 12g
Protein 13g 27%
Vitamin C 199mg 221%
Calcium 127mg 10%
Iron 6mg 32%
Potassium 2829mg 60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.