Roasted Vegetable Platter

A Roasted Vegetable Platter is a vibrant, rustic dish featuring an assortment of seasonal vegetables like bell peppers, zucchini, eggplant, carrots, and onions, tossed in olive oil and herbs, then roasted until caramelized and tender. This Mediterranean-inspired preparation highlights the natural sweetness and depth of flavor that comes from high-heat cooking, often served as a hearty side dish, light main course, or part of a mezze spread.

🍽️ Nutrition at a glance

This dish is generally low in protein and moderate in healthy fats from olive oil, with most calories coming from complex carbohydrates and fiber in the vegetables. A typical serving provides a good source of vitamins A, C, and K, along with potassium and antioxidants, and usually ranges from 150-250 calories depending on portion size and oil used.

Nutrition breakdown

Calories	150 kcal
Protein	4 g
Carbs	18 g
Fat	8 g
Fiber	5 g
Sugar	8 g
Sodium	350 mg
Potassium	450 mg
Vitamin C	45 mg
Vitamin A	300 mcg RAE
Vitamin K	25 mcg
Folate	60 mcg
Manganese	0.5 mg
Magnesium	30 mg
Iron	1.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Roasting vegetables is a universal cooking technique, but the Mediterranean version often emphasizes simplicity—letting the quality of the produce shine with minimal seasoning. Nutritionally, roasting can increase the bioavailability of certain antioxidants like lycopene in tomatoes and beta-carotene in carrots, making this both a flavorful and health-conscious choice.