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Roasted froozen vegetablein a baking dish
Olivia

Roasted vegetable

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Roasted zucchini, eggplant, carrots, and potatoes with herbs and spices for a balanced plant-forward dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 228
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 zucchini sliced
  • 1 eggplant cubed
  • 2 carrots sliced
  • 2 potatoes cubed
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Casserole Dish,
Casserole Dish,
$35.99 $29.99
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06/06/2026 01:00 am GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place zucchini, eggplant, carrots, and potatoes in a large bowl.
  3. Drizzle with olive oil.
  4. Add paprika, oregano, and thyme.
  5. Season with salt and black pepper.
  6. Toss well to coat evenly.
  7. Spread vegetables on a baking sheet.
  8. Roast for 30-35 minutes until tender and golden.
  9. Garnish with fresh parsley before serving.

Nutrition

Calories: 228kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 36mgPotassium: 967mgFiber: 8gSugar: 8gVitamin A: 5655IUVitamin C: 37mgCalcium: 58mgIron: 2mg

Notes

Cut vegetables evenly for consistent roasting.
Spread in a single layer for better browning.
Serve warm for best flavor.

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