Mediterranean roasted vegetables (recipe)

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Mediterranean roasted vegetables (recipe)
NameMediterranean roasted vegetables
IngredientsEggplant Bell pepper Portabella mushroom Zucchini Fennel Olive oil Garlic Fresh basil Sun-dried tomato packed in oil Red pepper flakes
Cooktime (in hours)0.333333333
Preptime (in hours)1
Totaltime (in hours)1.333333333
Keto friendlinessKeto friendly
Calories131.3
Fat14.2
Protein0.3
Carbohydrate1.6
Fiber0.3
Net carbohydrates1.3
Sugar0
Saturated fat1.9
Cholesterol (mg)0
Sodium12.7
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mediterranean roasted vegetables (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Mediterranean roasted vegetables (recipe) image(external)

Recipe instructions

  1. Preheat the oven to 500 degrees.
  2. Wash, and prep the vegetables.
  3. Place the vegetables in one layer on several well greased cookie sheets.
  4. (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans).
  5. Liberally brush the vegetables with oil and season with salt.
  6. Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
  7. The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
  8. Remove the vegetables to a large serving platter and arrange attractively.
  9. While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
  10. Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
  11. This should be served at room temperature.

    Food tags
    Potluck, Weeknight,


Mediterranean roasted vegetables (recipe) details

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Time:
Prep Time in Hours and Mins:1H20M

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Contributors: Prab R. Tumpati, MD