Low-Carb • Keto-Friendly • Mediterranean-Inspired
Craving a hearty side dish with all the roasted flavor and none of the carbs? This Keto Garlic Herb Roasted Veggie Medley brings together low-carb favorites like zucchini, cauliflower, and bell pepper, tossed in olive oil, fresh garlic, and Mediterranean herbs. Roasted to golden perfection, it’s an easy sheet-pan dish you’ll come back to again and again.
Perfect as a side for grilled chicken or fish—or as a plant-based main—this is comfort food that fits beautifully into a ketogenic lifestyle.
🛒 Ingredients (Serves 4)
Vegetables:
- 2 medium zucchinis, sliced into rounds
- 1 medium head of cauliflower, cut into florets
- 1 red bell pepper, chopped into chunks
- 1 small yellow squash (optional)
Seasoning:
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme or rosemary
- ½ tsp dried oregano
- Salt & black pepper, to taste
- Optional: squeeze of fresh lemon or a sprinkle of Parmesan after roasting
🔥 Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Toss the Vegetables
In a large bowl, combine the zucchini, cauliflower, and bell pepper. Add olive oil, garlic, thyme, oregano, salt, and pepper. Toss until everything is well-coated with the herbed oil mixture.
3. Roast to Perfection
Spread the vegetables out in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, stirring once halfway through, until edges are golden and veggies are fork-tender.
4. Add a Finishing Touch
Optional: Squeeze a bit of fresh lemon juice over the top for brightness, or sprinkle with a tablespoon of grated Parmesan for richness.
🧮 Nutrition Info (Per Serving – Serves 4)
Estimated using low-carb vegetables & olive oil:
- Calories: ~140
- Fat: ~11g
- Protein: ~3g
- Total Carbs: ~7g
- Net Carbs: ~5g
- Fiber: ~2g