Mediterranean Roasted Vegetables
Prep time
Cook time
Total time
Low FODMAP, dairy-free, gluten-free, soy-free, egg-free, SCD, paleo
Recipe type: Side Dish
Cuisine: Mediterranean
Serves: 4
  • 1 eggplant
  • 3 medium zucchini
  • 2 red, yellow, or green bell peppers
  • 4 green onions (not 4 bunches!)- green parts only for low FODMAP
  • 4 tablespoons avocado oil or olive oil
  • 2 teaspoons dried coriander
  • 1 teaspoon dried cumin
  • 1 teaspoon dried turmeric
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Chop vegetables accordingly: eggplant into 1" cubes, zucchini into 1" rounds, and bell pepper in to 2 inch square pieces. Don't worry about being exact, but cutting each vegetable evenly will help ensure even cooking. Thinly slice green onion.
  3. Spread vegetables across three parchment-lined baking sheets (they will also fit on two, but you will get a more yummy roasted taste if the veggies have some space. Drizzle with oil.
  4. In a small bowl, combine coriander, cumin, turmeric, salt, and pepper. Stir. Sprinkle evenly over vegetables.
  5. Once preheated, add trays to oven, allowing to cook for 25-30 minutes or until vegetables are lightly browned. Remove from oven, let cool slightly, and enjoy!
Enjoy recipe with your favorite protein and perhaps a small serving of fruit!
Nutrition Information
Serving size: ¼ recipe Calories: 207kCal Fat: 14.6g Saturated fat: 2.1g Unsaturated fat: 11.7g Trans fat: 0g Carbohydrates: 18.5g Sugar: 12.0g Sodium: 165mg Fiber: 7.9g Protein: 4.0g Cholesterol: 0mg
Recipe by Bridgetown Nutrition at