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Mixed roasted vegetables Calories
Oven-roasted mixed vegetables, rich in fiber and vitamins.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Mixed roasted vegetables (150 g) has 113 calories. That works out to 75 calories per 100 g. It contains 19.2 g of carbs, 3.2 g of protein, 3.2 g of fat and 4.8 g of fiber. Its 675 µg of Vitamin A covers 75% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
What is Mixed roasted vegetables?
Mixed roasted vegetables are a simple oven dish made from chopped vegetables such as peppers, courgette, aubergine, carrots and onion. Roasting softens them while giving their edges a browned, slightly sweet finish; the combination is common in Mediterranean-style home cooking.
Serve them warm as a side with grains, fish or meat, or pair with beans and bread for a satisfying vegetarian meal. They also work well at room temperature in a lunch bowl or alongside dips. The mix provides fibre and a range of vegetables, with 3.2 g of fibre per 100 g. For a lighter tray, use just enough oil to coat the vegetables and spread them out so they roast rather than steam.
Mixed roasted vegetables Nutrition Facts
Selected: 100 g
75
KCAL / 100G
Carbs
12.8g
· 5% DV
Protein
2.1g
· 4% DV
Fat
2.1g
· 3% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 11% · Fat 24%
Mixed roasted vegetables Vitamins & Minerals
Vitamins
Vitamin A
450µg · 50% DV
Vitamin C
16mg · 18% DV
Vitamin K
22µg · 18% DV
B6
0.13mg · 8% DV
Minerals
Potassium ⭐
310mg · 9% DV
Iron
1mg · 6% DV
Sodium
120mg · 5% DV
Phosphorus
38mg · 5% DV
How Nutritious Is Mixed roasted vegetables?
Nutrient density
Very 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.
Mixed roasted vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Mixed roasted vegetables
To burn the 75 calories in 100 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.
Is Mixed roasted 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 Mixed roasted vegetables Contain Allergens?
No known major allergens
Which Diets Is Mixed roasted 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
Mixed roasted vegetables Fat Profile
SATURATED
0.3g
MONOUNSATURATED
1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Mixed roasted vegetables
How do you make mixed roasted vegetables?
To make mixed roasted vegetables, cut the vegetables into similar-sized pieces, toss them with olive oil and seasoning, and spread them in a single layer. Roast in a preheated oven until tender with browned edges, turning once if needed.
What vegetables are best for mixed roasted vegetables?
Bell peppers, zucchini, eggplant, carrots, and onion make a flavorful mixed roasted vegetables tray. You can also add potatoes, broccoli, or cauliflower; cut the pieces evenly so they cook at a similar rate.
How do you stop mixed roasted vegetables from getting soggy?
Mixed roasted vegetables turn soggy when the tray is crowded or the vegetables go into the oven wet. Dry them well, leave space between pieces, and use two trays if necessary so moisture can evaporate.
Can you roast different vegetables on the same tray?
Yes, you can roast different vegetables on the same tray, but they may need different cooking times. Cut firmer vegetables such as carrots smaller, or add quicker-cooking zucchini and peppers later so everything finishes tender without burning.
Should you cover mixed roasted vegetables in the oven?
No, leave mixed roasted vegetables uncovered if you want browned edges. Covering traps steam and softens them; use a single layer on a rimmed baking sheet, and turn the vegetables once for more even browning.
What seasoning goes well with mixed roasted vegetables?
Mixed roasted vegetables pair well with garlic, black pepper, thyme, rosemary, paprika, or cumin. Toss the seasonings with the oil before roasting so they coat the pieces, then add fresh herbs or a squeeze of lemon just before serving.
Can you prepare mixed roasted vegetables ahead of time?
Yes, you can cut the vegetables ahead and refrigerate them in a covered container. Dry them before roasting, then add oil and seasoning shortly before they go into the oven; salting too early can draw out moisture.
How long do cooked mixed roasted vegetables keep in the fridge?
Cooked mixed roasted vegetables keep for about three to four days in the refrigerator when stored in a covered container and chilled promptly. Reheat only the portion you plan to eat, rather than repeatedly warming the whole batch.
Can you freeze mixed roasted vegetables?
Yes, mixed roasted vegetables can be frozen after they have cooled completely. Freeze them in airtight portions; zucchini and eggplant may become softer after thawing, so they work especially well added to soups, sauces, or stews.
What can you serve with mixed roasted vegetables?
Serve mixed roasted vegetables with grains such as rice or couscous, beans, or a protein such as fish or chicken. They also make a useful filling for wraps or bowls with a sauce or dressing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.