Description
Roasted Vegetables with Pine Nuts is a simple, healthy, and flavorful dish made with fresh seasonal vegetables, olive oil, and toasted pine nuts. This Mediterranean-inspired recipe delivers a perfect balance of sweetness and nuttiness, making it an ideal side dish or light meal.
Ingredients
Scale
- 2 zucchinis, sliced
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 potatoes, cubed
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp oregano
- Salt and pepper to taste
- 1/4 cup pine nuts
- Fresh parsley
Instructions
- Preheat oven to 200°C.
- Prepare and chop all vegetables evenly.
- Mix vegetables with olive oil, garlic, oregano, salt, and pepper.
- Spread evenly on a baking tray.
- Roast for 30–40 minutes, stirring halfway.
- Toast pine nuts in a dry pan until golden.
- Remove vegetables from oven.
- Top with pine nuts and fresh parsley.
- Serve warm.
Notes
Cut vegetables evenly for consistent roasting. Toast pine nuts carefully as they burn quickly. You can substitute vegetables based on season. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg