Low-Carb Mediterranean Vegetable Traybake

Summer vegetables baked in one tray with lemon, oregano, basil and lots of olive oil. This is an easy low-carb side to serve with fish, seafood, meat and even grilled cheese. Here are some of the options you can try:

• Salmon. Add a few fillets for the last 20 minutes of the cooking process.
• Halloumi. Add Halloumi slices in the last 10 minutes of the cooking process.
• Feta. Crumble all over and return to bake for the last 5 minutes of the cooking process.
• Pork chops. Depending on the thickness, you can them together with the vegetables or add them in halfway.
• You can also serve this as a side with steak, roast chicken or lamb chops.

For the ultimate summer inspired keto dinner, serve with this Keto Strawberry & Lime Electrolyte Drink!

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Step-by-step

1. Preheat oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Cut the zucchini and eggplant into small (about 1 cm/ ¹/₂ inch) slices. Slice the bell peppers. Slice the broccoli and cauliflower (about 1 cm/ ¹/₂ inch pieces). Halve the red onion and slice the onion. Place all of the vegetables in a large baking tray and top with asparagus spears (snap the hard ends if they are not trimmed).

   

2. In a bowl, whisk the olive oil, lemon juice, and minced garlic until emulsified. Pour over the vegetables. Sprinkle them with oregano, salt and pepper and toss to combine. Bake for 35 to 45 minutes, mixing the vegetables and turning the tray half way.

   

3. Remove from the oven and set aside to cool down slightly before serving.

   

4. Serve as a side with any fish, seafood, meat or even cheese. Try with baked salmon (add a few fillets for the last 20 minutes of the cooking process), grilled halloumi slices (add in the last 10 minutes) or feta (crumble all over and return to bake for 5 more minutes).

5. Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving.

   

Recipe

Low-Carb Mediterranean Vegetable Traybake

★★★★★4.9 (7 ratings)

Mediterranean-style low-carb vegetables baked with lemon, olive oil and oregano. This is a delicious keto side ...

Hands on

15m

Overall

1h

Servings

8

6.6 g

Net carbs

3.1 g

Protein

14.1 g

Fat

171

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• 1 large zucchini, sliced (250 g/ 8.8 oz)
• 1 small eggplant, sliced (300 g/ 10.6 oz)
• 1 small red bel pepper, sliced (74 g/ 2.6 oz)
• 1 small yellow or orange bell pepper, sliced (74 g/ 2.6 oz)
• ¹/₂ small head broccoli, sliced (200 g/ 7.1 oz)
• ¹/₂ cauliflower, sliced (300 g/ 10.6 oz)
• 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
• 1 small red onion, sliced (60 g/ 2.1 oz)
• 10 asparagus spears (120 g/ 4.2 oz)
• ¹/₄ cup lemon juice (60 ml/ 2 fl oz)
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• 2 cloves garlic, minced
• 2 tsp dried oregano
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper
• ¹/₄ cup loosely packed basil leaves, torn

Instructions

1. Preheat oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Cut the zucchini and eggplant into small (about 1 cm/ ¹/₂ inch) slices. Slice the bell peppers. Slice the broccoli and cauliflower (about 1 cm/ ¹/₂ inch pieces). Halve the red onion and slice the onion. Place all of the vegetables in a large baking tray and top with asparagus spears (snap the hard ends if they are not trimmed).

2. In a bowl, whisk the olive oil, lemon juice, and minced garlic until emulsified. Pour over the vegetables. Sprinkle them with oregano, salt and pepper and toss to combine. Bake for 35 to 45 minutes, mixing the vegetables and turning the tray half way.

3. Remove from the oven and set aside to cool down slightly before serving.

4. Serve as a side with any fish, seafood, meat or even cheese. Try with baked salmon (add a few fillets for the last 20 minutes of the cooking process), grilled halloumi slices (add in the last 10 minutes) or feta (crumble all over and return to bake for 5 more minutes).

5. Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving.

Nutrition per serving, about 140 g/ 5 oz

Carbs 16%Protein 7%Fat 77% of calories

Net carbs

6.6 g

Total carbs

10.8 g

Fiber

4.2 g

Sugars

5.3 g

Protein

3.1 g

Fat

14.1 g

Saturated fat

2 g

Calories

171 kcal

Sodium

317 mg · 13.8% RDA

Magnesium

29 mg · 7.21% RDA

Potassium

504 mg · 25.2% EMR

Nutrition by ingredient

Per about 140 g/ 5 oz	Net carbs	Protein	Fat	kcal
Zucchini (summer squash, courgette)	0.7 g	0.4 g	0.1 g	5
Eggplant (aubergine), fresh	1.1 g	0.4 g	0.1 g	9
Peppers, red bell, fresh	0.4 g	0.1 g	0 g	3
Peppers, yellow bell, fresh	0.4 g	0.1 g	0 g	3
Broccoli, broccolini, fresh	1 g	0.7 g	0.1 g	9
Cauliflower, fresh	1.1 g	0.7 g	0.1 g	9
Tomatoes, cherry, fresh, all varieties	0.3 g	0.1 g	0.1 g	3
Onion, red, fresh	0.5 g	0.1 g	0 g	3
Asparagus, fresh	0.3 g	0.3 g	0 g	3
Lemon juice, fresh	0.5 g	0 g	0 g	2
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Garlic, fresh	0.2 g	0 g	0 g	1
Oregano, dried	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Basil, fresh	0 g	0 g	0 g	0
Total	6.6 g	3.1 g	14.1 g	171

Serving size about 140 g/ 5 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan