Mediterranean Roasted Vegetables
Layered eggplant, zucchini, squash, and tomato roasted with onion, garlic, and thyme. A vegetable-forward side built on extra virgin olive oil.
Macros are estimates. Track precisely with Carb Manager.
Instructions
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1
Preheat the oven to 400F. Coat a 9x13-inch baking dish with non-stick spray.
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2
Heat 2 tbsp olive oil in a large skillet over medium heat. Saute onions 3-5 minutes until slightly softened.
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3
Add bell peppers, saute another 3-5 minutes. Add garlic and saute briefly, about 1 minute.
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4
Transfer sauteed vegetables into the baking dish, spreading evenly across the bottom.
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5
Arrange sliced eggplant, zucchini, squash, and tomatoes in alternating layers in the baking dish.
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6
Add oregano, salt, and pepper. Drizzle the top with remaining olive oil and lay thyme sprigs over the top.
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7
Roast uncovered 40-45 minutes, until vegetables are golden brown.
Why This Recipe Supports Red Light Therapy
Extra virgin olive oil is rich in oleocanthal, a compound with measurable anti-inflammatory activity, and the eggplant, zucchini, and tomato mix supplies polyphenols and antioxidants. This anti-inflammatory foundation may help lower oxidative stress, working alongside red light therapy's effect on mitochondrial energy production.
Ready to Fuel Your Wellness?
Pair this recipe with a red light therapy session at our Glen Allen studio.
Important Disclaimer: This recipe provides general wellness information only. Macro estimates are approximate and based on standard ingredient portions. For specific dietary needs, allergies, or medical conditions, please consult a registered dietitian or physician. RedLight Freedom does not provide medical nutrition therapy.