Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables is an easy yet delicious side dish that cooks effortlessly in the oven in just 30 minutes while you do other things.
Equipment
- 1 knife
Ingredients
- 1 red onion
- 1 bell pepper
- ¼ cup kalamata olives
- 4 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 (8 oz) pack sliced mushrooms
- 8 oz grape tomatoes
- 1 (15 oz) can artichoke hearts, drained
- 3 cloves garlic, minced
Instructions
- Preheat the oven to 425
- Use a knife and cutting board to chop the red onion and bell pepper into large chunks and to slice the olives.
- In a large mixing bowl, stir together the olive oil, salt, pepper, dill, oregano and red pepper flakes. Add the chopped bell pepper, red onion, sliced olives, sliced mushrooms, grape tomatoes and artichoke hearts to the bowl, stirring to coat.
- Spread everything onto a greased baking sheet and bake at 425 for 15 minutes.
- Then, add the minced garlic to the pan, give everything a good stir and bake an additional 15 minutes. Serve right away while the vegetables are still warm.
Notes
Line your sheet pan with parchment paper or foil for easy cleanup with this Roasted Mediterranean Vegetables recipe.
Nutrition
Calories: 160kcalCarbohydrates: 6gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 719mgPotassium: 130mgFiber: 2gSugar: 3gVitamin A: 1018IUVitamin C: 41mgCalcium: 25mgIron: 1mg
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