Low Cal - Roasted Vegetables(Low Calorie)
A vibrant, healthy roasted vegetable mix with aromatic herbs, perfect as a side dish or light meal for those seeking low-calorie, flavorful options.
Ingredients
- 2 Medium Potatoes peeled and cut into 1/2 inch cubes ⓘ
- 2 Medium Carrots cut into 1/2 inch slices ⓘ
- 1 large Zucchini cut into 1/2 inch slices ⓘ
- 1 large Red Sweet Pepper cut into 1 inch pieces ⓘ
- 1 Tbsp Olive Oil ⓘ
- 1 tsp Dried Basil ⓘ
- 1 tsp Oregano ⓘ
- 1/2 tsp Salt ⓘ
- 1/4 tsp Pepper ⓘ
- 2 Garlic Cloves minced ⓘ
Instructions
- In a mixing bowl, combine potatoes, carrots, peppers, and zucchini.
- Combine the remaining ingredients in a separate bowl.
- Drizzle the seasoned oil mixture over the vegetables.
- Stir to coat evenly.
- Transfer to a greased 13x9x2 inch baking dish.
- Bake uncovered at 375°F for 30-35 minutes or until tender.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or balsamic vinegar before roasting. If you don't have olive oil, avocado oil makes a great substitute. Feel free to swap out vegetables based on your preference; sweet potatoes or asparagus work well too. For added complexity, consider sprinkling some smoked paprika or nutritional yeast over the top before baking.
Serving Suggestions
These roasted vegetables make a fantastic side dish for grilled chicken or fish. They also pair beautifully with a tart Cucumber Sauce Or Dressing for a refreshing contrast. For a complete meal, serve them over quinoa or alongside Lentil, Garbanzo Bean And Tomato Salad(Low-Fat) for added protein. Garnish with fresh herbs like parsley or basil before serving for an extra touch.
Storage & Reheating
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through, which helps maintain their texture. Alternatively, microwave in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cal - Roasted Vegetables(Low Calorie) contains roughly 223 calories, with 5g protein, 37g carbohydrates, and 8g fat. It is an excellent source of iron (38% of the Daily Value), dietary fiber (37% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best flavor and texture, you can use frozen vegetables in a pinch. Just be sure to thaw and drain them well before roasting, as excess moisture can make them soggy. Adjust the cooking time slightly, as frozen veggies may take a bit longer to roast.
What can I do if I want to add more protein to this dish?
To boost the protein content, consider adding chickpeas or black beans to the vegetable mix before roasting. Alternatively, serve the roasted vegetables over a bed of quinoa or alongside grilled chicken or tofu for a complete meal that satisfies.
How can I make this dish spicier?
To add some heat, incorporate red pepper flakes or cayenne pepper into the oil mixture. You can also toss in sliced jalapeños or a dash of hot sauce before baking. Adjust the amount to your taste preference, and enjoy the added kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).