Mediterranean Roasted Vegetables
A simple and impressive recipe for Mediterranean roasted vegetables, with a bold spice mix of za'atar, smoked paprika and turmeric.
Servings: 4 servings
Calories: 223kcal
Cost: $5
Ingredients
Vegetables
- 2 globe eggplant peeled and cut into 1 inch cubes
- 1 whole cauliflower cut into small florets
- 1 pint cherry tomatoes
- 1 red onion sliced into thin wedges
- 3 tablespoons olive oil
- Lemon wedges for garnish
- Chopped parsley for garnish
Spice MIx
- 1 tablespoon za'atar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ½ teaspoon Kosher salt or sea salt
Instructions
- Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
- Layer prepped vegetables on baking sheet in a single layer.2 globe eggplant, 1 whole cauliflower, 1 pint cherry tomatoes, 1 red onion
- Stir spice mix together and season vegetables with spices and drizzle with olive oil. Give everything a good toss so the vegetables are evenly and generously coated with the spices and olive oil.1 tablespoon za'atar, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon turmeric, ½ teaspoon Kosher salt or sea salt
- Roast vegetables for 30-35 minutes until tender and slightly caramelized.
- Once done, remove from oven and garnish with lemon juice and chopped parsley.
Notes
Oven temps may vary so keep an eye on the vegetables at the 20 minute mark.
The vegetables used can be prepped ahead of time, however the eggplant may oxidize but will still roast just fine.
Nutrition
Calories: 223kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 1274mg | Fiber: 12g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 104mg | Calcium: 92mg | Iron: 3mg