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Oven-roasted vegetables (olive oil) Calories
Mixed vegetables oven-roasted with olive oil, rich in fiber and vitamins.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Oven-roasted vegetables (olive oil) (150 g) has 128 calories. That works out to 85 calories per 100 g. It contains 15.3 g of carbs, 2.7 g of protein, 6.3 g of fat and 4.2 g of fiber. Its 480 µg of Vitamin A covers 53% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Oven-roasted vegetables (olive oil) Nutrition Facts
Selected: 1 serving (medium) · 150 g
128
KCAL / 150G
Carbs
15.3g
· 6% DV
Protein
2.7g
· 5% DV
Fat
6.3g
· 8% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 8% · Fat 44%
Oven-roasted vegetables (olive oil) nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 128 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0 g | |
| Sodium | 165 mg | 7% |
| Total carbohydrate | 15.3 g | 6% |
| Fiber | 4.2 g | 15% |
| Protein | 2.7 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Oven-roasted vegetables (olive oil)?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 128 kcal |
| 1 piece (small) | 80 g | 68 kcal |
| 100 g | 100 g | 85 kcal |
| 1 serving (small) | 100 g | 85 kcal |
| 1 piece (medium) | 120 g | 102 kcal |
| 1 cup (medium) | 130 g | 111 kcal |
| 1 cup (large) | 200 g | 170 kcal |
| 1 serving (large) | 250 g | 213 kcal |
| 1 serving (extra large) | 300 g | 255 kcal |
Calculated from 85 calories per 100 g.
Frequently Asked Questions About Oven-roasted vegetables (olive oil)
How do you make oven-roasted vegetables with olive oil crispy?
Oven-roasted vegetables with olive oil turn crispier when they are dry, spread in a single layer, and roasted in a fully preheated oven. Leave space between pieces so moisture can escape, and avoid pouring excess oil onto the pan.
What vegetables work best for oven-roasted vegetables with olive oil?
Potatoes, carrots, onions, peppers, zucchini, and cauliflower all work well in oven-roasted vegetables with olive oil. Cut them to similar sizes, grouping slower-cooking vegetables together if needed; add tender vegetables later so they do not become mushy.
Why are my oven-roasted vegetables with olive oil soggy?
Oven-roasted vegetables with olive oil get soggy when the pan is overcrowded, the vegetables are wet, or too much oil is used. Dry them well after washing, use a large baking sheet, and spread them out instead of piling them up.
Should you roast oven-roasted vegetables with olive oil on parchment or directly on the pan?
Oven-roasted vegetables with olive oil can be cooked on either parchment or a bare baking sheet. A bare, preheated metal pan can encourage more browning, while parchment makes cleanup easier and helps prevent sticking.
Can you prepare oven-roasted vegetables with olive oil ahead of time?
Yes, you can cut the vegetables for oven-roasted vegetables with olive oil ahead of time and refrigerate them in a covered container. For the best texture, dry them if moisture collects, then add the oil and seasonings just before roasting.
Can you freeze oven-roasted vegetables with olive oil?
Yes, you can freeze oven-roasted vegetables with olive oil, although thawed vegetables will be softer than freshly roasted ones. Cool them completely, freeze in an airtight container, and reheat from frozen in the oven to bring back some browning.
How should you reheat oven-roasted vegetables with olive oil?
Reheat oven-roasted vegetables with olive oil in a hot oven or skillet to restore some of their browned edges. Spread them out rather than covering them; a microwave works for convenience but tends to make the vegetables softer.
Do you need to peel vegetables for oven-roasted vegetables with olive oil?
No, you do not need to peel every vegetable for oven-roasted vegetables with olive oil. Scrub potatoes and carrots well and leave their skins on if they are in good condition; peel produce with tough or damaged skins.
Which herbs and seasonings go well with oven-roasted vegetables with olive oil?
Garlic, black pepper, paprika, thyme, rosemary, and oregano pair well with oven-roasted vegetables with olive oil. Add delicate fresh herbs after roasting so they keep their flavor; lemon juice or zest can brighten the finished dish.
Are oven-roasted vegetables with olive oil good for weight loss?
Oven-roasted vegetables with olive oil can fit into a weight-loss meal because vegetables add fiber and volume. Pair them with a filling protein, such as beans, eggs, or fish, rather than relying on the vegetables alone to keep you satisfied.
Oven-roasted vegetables (olive oil) Vitamins & Minerals
Vitamins
Vitamin A
480µg · 53% DV
Vitamin C
21mg · 23% DV
Vitamin K
27µg · 23% DV
Vitamin E
1.8mg · 12% DV
Minerals
Copper
0.14mg · 16% DV
Potassium ⭐
315mg · 9% DV
Manganese
0.2mg · 9% DV
Sodium
165mg · 7% DV
Oven-roasted vegetables (olive oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oven-roasted vegetables (olive oil)
To burn the 128 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Oven-roasted vegetables (olive oil)?
Oven-roasted vegetables (olive oil) is a simple tray-bake of vegetables such as eggplant, courgette, peppers and onion tossed with olive oil and cooked until tender. It is common in Turkish home cooking and across Mediterranean kitchens, with the mix changing according to the season and what is on hand.
The vegetables turn soft and sweet inside, with browned edges and a light sheen from the oil. Serve them warm or at room temperature as a side, or add them to a mezze spread with bread and dips. They offer fibre along with the vegetables’ varied nutrients; a 100 g portion provides 2.8 g of fibre. Pair with beans or grains for a more filling meal, or use a measured amount of oil for a lighter tray.
How Nutritious Is Oven-roasted vegetables (olive oil)?
Nutrient density
High
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
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.
Is Oven-roasted vegetables (olive oil) 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 Oven-roasted vegetables (olive oil) Contain Allergens?
No known major allergens
Which Diets Is Oven-roasted vegetables (olive oil) 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
Oven-roasted vegetables (olive oil) Fat Profile
SATURATED
0.9g
MONOUNSATURATED
4.05g
POLYUNSATURATED
0.57g
Omega 6:3 ratio 9.6:1
Above the ideal 4:1 (9.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.