4 Serves
111 Mins
Preheat your oven to 200°C and prepare your assorted fresh vegetables by washing, peeling, and chopping them into uniform bite-sized pieces.
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Vitamin K
1496 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
245 µg / 400 µgCalcium
666 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
241 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
1121 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large mixing bowl, toss the chopped vegetables with extra virgin olive oil and the za'atar spice blend until evenly coated.
Spread the seasoned vegetables in a single layer on a large baking sheet and roast in the oven for 80 minutes, tossing halfway through to ensure even browning.
Remove from the oven, season with salt and pepper to taste, and serve immediately.
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