Nadia’s Quick Roasted Vegetables

May 10, 2023May 10, 20230 1

Healthy and quick Nadia's roasted vegetables recipe

by The Chefin Vegetarian

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

162

Sugar

Fat

14g

Nadia's quick roasted vegetables are a simple and delicious way to enjoy a variety of vegetables in one dish. This recipe features aubergines, courgettes, red and green bell peppers, and tomatoes, which are all roasted to perfection with olive oil, salt, and black pepper. Roasting brings out the natural sweetness of the vegetables and gives them a beautiful golden color. This dish is perfect for a quick and healthy weeknight dinner, and leftovers can be used for lunches throughout the week.

Instructions

1.	Preheat the oven to 375°F (190°C).
2.	Wash and dry all vegetables.
3.	Slice the aubergines and courgettes into 1/4-inch-thick rounds.
4.	Cut the red and green bell peppers into 1-inch-wide strips.
5.	Cut the tomatoes into wedges.
6.	In a large mixing bowl, combine all vegetables and the olive oil.
7.	Season with salt and black pepper to taste.
8.	Spread the vegetables on two baking sheets in a single layer.
9.	Roast the vegetables for 25 minutes or until the edges are golden brown and the vegetables are fork-tender.

PROS

This Nadia’s quick roasted vegetables recipe is a delicious and healthy way to enjoy a variety of vegetables.

It’s easy to make and perfect for a quick weeknight dinner.

The vegetables are roasted to bring out their natural sweetness and flavor.

This dish is vegan, gluten-free, and low-carb.

CONS

The vegetables can be a bit mushy after roasting, so make sure not to overcook them.

Some people may find the taste of roasted vegetables too bland.

HEALTH & BENEFITS

Eating a variety of vegetables, such as those used in this Nadia’s roasted vegetables recipe, is associated with numerous health benefits.
These vegetables are high in fiber, vitamins, and minerals and can help support a healthy immune system and reduce chronic disease risk. Additionally, roasting the vegetables increases their antioxidant content.

	8 ounces aubergines
	1 lb courgette
	2 red bell peppers
	2 green bell peppers
	8 ounces tomatoes
	5 tablespoons olive oil
	salt and black pepper