1 serving (medium) of Baked Vegetables (150 g) has 105 calories. That works out to 70 calories per 100 g. It contains 17.3 g of carbs, 3.2 g of protein, 2.7 g of fat and 5.4 g of fiber. Its 480 µg of Vitamin A covers 53% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Baked Vegetables?

Baked Vegetables is a simple oven dish made by cooking chunks of vegetables—often zucchini, eggplant, peppers, tomato and onion—with oil and herbs. It has no single point of origin; versions are common in Mediterranean home cooking, with ingredients changing by season and region.

The vegetables turn tender and sweet, with lightly browned edges. Serve them as a side with fish, meat or grains, or make them the centre of a plant-based meal with beans or bread. They also work well at room temperature in salads or sandwiches. The dish provides fibre and a range of vegetables, while remaining relatively light; use a measured amount of oil if you want to keep it lighter still.

Baked Vegetables Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

11.5g

· 4% DV

Protein

2.1g

· 4% DV

Fat

1.8g

· 2% DV

Fiber

3.6g

· 13% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 65% · Protein 12% · Fat 23%

Baked Vegetables Vitamins & Minerals

Vitamins

Vitamin A

320µg · 36% DV

Vitamin C

18mg · 20% DV

Vitamin K

18µg · 15% DV

0.13mg · 8% DV

Minerals

Potassium ⭐

260mg · 8% DV

Iron

1mg · 6% DV

Phosphorus

32mg · 5% DV

Calcium

38mg · 4% DV

How Nutritious Is Baked Vegetables?

Nutrient density

High

75/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

54/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Baked Vegetables Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Baked Vegetables

To burn the 70 calories in 100 g:

🚶

17min

Walking (5 km/h)

🏃

7min

Running (8 km/h)

🚴

10min

Cycling

🏊

8min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Baked Vegetables Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Baked Vegetables Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Baked Vegetables Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Baked Vegetables Fat Profile

SATURATED

0.3g

MONOUNSATURATED

0.5g

POLYUNSATURATED

0.6g

⚖️

Omega 6:3 ratio 2.3:1

Below the ideal 4:1 — a good omega balance.

Compare Baked Vegetables

🥕🍆🥦vs🍅

Baked Vegetables vs Tomato52 kcal more per 100 g

→🥕🍆🥦vs🥗

Baked Vegetables vs Mixed Green Salad52 kcal more per 100 g

→🥕🍆🥦vs🫑

Baked Vegetables vs Red Pepper39 kcal more per 100 g

→🥕🍆🥦vs🥄

Baked Vegetables vs Boiled Beetroot26 kcal more per 100 g

→

Foods Similar to Baked Vegetables

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Baked Vegetables

What vegetables work best in Baked Vegetables?

Zucchini, eggplant, bell peppers, tomatoes, and onion make a flavorful combination for Baked Vegetables. You can add carrots, potatoes, or broccoli too; cut firmer vegetables smaller or give them a head start so everything finishes cooking together.

How do you make Baked Vegetables?

To make Baked Vegetables, chop the vegetables into similar-sized pieces and toss them with oil, salt, and seasonings. Spread them in a single layer on a baking sheet and bake until tender with browned edges, turning once for more even cooking.

Why do Baked Vegetables turn soggy?

Baked Vegetables often turn soggy when the pan is crowded, since the vegetables release steam instead of browning. Use a large baking sheet, leave space between pieces, and dry washed vegetables before adding oil and putting them in the oven.

How should you cut vegetables for Baked Vegetables?

Cut vegetables for Baked Vegetables into evenly sized pieces so they cook at a similar rate. Keep dense vegetables such as carrots smaller than quicker-cooking zucchini, or cut them separately and add them to the pan earlier.

What temperature should you bake Baked Vegetables at?

Bake Baked Vegetables in a preheated oven at about 400°F (200°C). The exact cooking time varies with the vegetables and how large the pieces are; they are ready when tender and lightly browned at the edges.

Can you prepare Baked Vegetables ahead of time?

Yes, you can prep Baked Vegetables ahead by washing and cutting the vegetables and storing them covered in the refrigerator. For the best browned texture, wait to add oil and seasonings until just before baking, rather than leaving cut vegetables dressed for hours.

How long do leftover Baked Vegetables last in the fridge?

Leftover Baked Vegetables keep for about three to four days in a covered container in the refrigerator. Refrigerate them promptly after the meal, then reheat only the portion you plan to eat in an oven, skillet, or microwave.

Can Baked Vegetables be frozen?

Yes, Baked Vegetables can be frozen, though zucchini and eggplant may become softer after thawing. Cool them first, freeze in airtight portions, and use thawed vegetables in soups, sauces, or casseroles where a softer texture is less noticeable.

What goes well with Baked Vegetables?

Baked Vegetables pair well with rice, couscous, or crusty bread, and they can accompany grilled fish, chicken, or tofu. For an easy vegetarian meal, serve them over lentils or chickpeas with a spoonful of yogurt or a squeeze of lemon.

Should you peel vegetables for Baked Vegetables?

No, you usually do not need to peel vegetables for Baked Vegetables. Rinse and dry them well, then leave edible skins on zucchini, eggplant, and potatoes for better texture; peel only if the skin is tough or you prefer it removed.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026