Mediterranean Roasted Cauliflower with Olives

Ingredients and Weight:

• 1 large head cauliflower, cut into florets (2 pounds)
• 1 red bell pepper, cut into 1-inch pieces (1 pound)
• 1 yellow bell pepper, cut into 1-inch pieces (1 pound)
• 1 large zucchini, cut into 1-inch pieces (1 pound)
• 1 large yellow squash, cut into 1-inch pieces (1 pound)
• 1/2 cup pitted kalamata olives
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. In a large bowl, combine cauliflower florets, bell peppers, zucchini, yellow squash, olives, parsley, olive oil, oregano, salt, and pepper. Toss to coat.
3. Spread vegetables in a single layer on a large baking sheet.
4. Roast for 45-50 minutes, or until tender and slightly browned.

Nutritional Information:

• Calories: 150 per serving
• Fat: 7g
• Carbohydrates: 20g
• Protein: 4g
• Fiber: 5g

Dish Characteristics:

• Vibrant and colorful
• Packed with vitamins and minerals
• Roasted flavors add a savory depth
• Perfect side dish or light main course

User Comments:

• "This dish is so delicious and healthy, I can't get enough of it!"
• "The roasted vegetables are so flavorful, and the olives add a nice touch."
• "This is a great way to get my veggies in. It's so satisfying and easy to make."

Special Precautions and Tips:

• Be careful not to overcook the vegetables, as they can become mushy.
• If you don't have kalamata olives, use any other type of pitted olives you like.
• For a vegan version, omit the Parmesan cheese.