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Roasted Vegetable Platter

By Jason Fung, MD

Roasted Vegetable Platter

A thin coating of olive oil ensures vegetables cook evenly, crisp up in the oven, and lightly caramelize for irresistible flavor. Recipe from Keto Mojo
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Break-Fast Meal, Light Meal, Side Dishes
Cuisine American, Mediterranean
Servings 6
Calories 179 kcal

Ingredients
  

  • 2 cups broccoli florets; about 2-inches long
  • 3 cups cauliflower florets (1/2 head of cauliflower)
  • 2 red peppers (or yellow, orange or a combo) cut into 3/4-inch wide strips
  • 2 zucchinis (5 oz each), cut into 2 1/2-inch long spears
  • 6 tbsp olive oil extra virgin, divided
  • 1 1/2 tbsp garlic powder divided
  • 1 lemon halved

Instructions
 

  • Heat the oven to 425°F (220°C). Arrange two racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper or aluminum foil.
  • Scatter the broccoli and cauliflower on one of the rimmed baking sheets. Place the peppers and zucchini on the other.
  • Pour 3 tablespoons of the olive oil over each of the sheets of vegetables. Add to each pan 3/4 teaspoon of the garlic powder, 3/4 teaspoon of salt and 1/4 teaspoon pepper. Toss to evenly coat, then spread the vegetables in one well-spaced layer on each of the baking sheets.
  • Roast the vegetables until golden brown, charred on edges, and quite tender, 20 to 25 minutes for the peppers and zucchini and 30 to 35 minutes for the broccoli and cauliflower, tossing the vegetables once or twice during cooking. Check for doneness by poking each vegetable with the tip of a paring knife; they should show very little resistance, like poking a stick of slightly softened butter. If one vegetable is done and the others need more roasting time, remove the fully cooked vegetables to a plate and continue cooking the rest.
  • When all the vegetables are cooked, squeeze 1/2 of a lemon over each pan of vegetables, toss, taste, and season with salt and pepper, if needed.
  • Transfer to a serving dish and serve warm or at room temperature.

Nutrition

Nutrition Facts
Roasted Vegetable Platter
Amount per Serving
Calories
179
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
32
mg
1
%
Potassium
 
485
mg
14
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
1510
IU
30
%
Vitamin C
 
118
mg
143
%
Calcium
 
41
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Light Meal, Mediterranean, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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