
Roasted summer veggies create a colorful and flavorful platter.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.13 · €1.19/serving
- 2 tablespoons extra virgin olive oilEst. price €0.12–€0.25
- 2 tablespoons balsamic vinegarEst. price €0.10–€0.20
- 1 teaspoon salt-free seasoning (such as Spike or Mrs. Dash)Est. price €0.03–€0.08
- 1 medium green bell pepper, cut into ringsEst. price €0.80–€1.50
- 1 medium red bell pepper, cut to match green pepperEst. price €0.90–€1.60
- 1/3 cup oil-packed sun-dried tomatoes, cut into strips, plus 1 tablespoon of their oilEst. price €1.50–€2.80
- Salt and freshly ground pepper to tasteEst. price €0.01–€0.02
- 1/2 teaspoon dried oreganoEst. price €0.02–€0.05
- 1/4 cup dry white wineEst. price €0.40–€0.75
- 1/2 medium zucchini, slicedEst. price €0.40–€0.70
Steps
- 1Begin by preheating the oven to 450°F. Prepare a roasting pan by lining it with aluminum foil.
- 2In a small bowl, mix the marinade ingredients until well combined.
Cultural note
The colorful summer veggie roast platter is a celebration of seasonal produce and Mediterranean flavors. The use of olive oil, balsamic vinegar, and dried oregano reflects the influence of Mediterranean cuisine, known for its emphasis on fresh ingredients and bold flavors.
Seasonal note
This colorful summer veggie roast platter is best enjoyed during the summer months when bell peppers, zucchini, yellow summer squash, and tomatoes are in season and at their peak freshness.
Health note
This dish is a nutrient-dense option, providing a good source of fiber, vitamins A and C, and antioxidants from the variety of vegetables. With only 180 calories per serving and a good balance of macronutrients, it can be a healthy addition to a balanced diet.
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