Roasted Vegetable Medley With Ramen – Allergy Free
By Laila ·
A luscious medley of brightly coloured vegetables, like carrots, zucchini, and eggplant, tossed with ramen to make this an amazing, super easy to prep, healthy meal. Priority allergens free.
Roasted Vegetable Medley with Ramen – a deliciously colourful mix of veggies that are simply seasoned and paired with ramen. You’re not gonna get better than this, my friends. So let’s jump right into this recipe!!
Roasted Vegetable Medley
This meal was inspired by a Syrian dish I grew up eating. My mom would make it for us often and we loved it so much, even as adults today. Except of course, she never paired ramen with it! She made rice. Sometimes actually, we ate it without a side. It’s that good!
I love the colours in this dish, the vibrant orange from carrots, beautiful greens from the zucchini, juicy tomatoes, and that melt-in-your-mouth eggplant cubed. I LOVE eggplant!!
The vegetables are perfectly roasted in the oven in a short period of time… the time it takes you to prep salad, other sides, your ramen, and clean up your kitchen too!
Plus, how cute are the zucchini all wrinkled up. Vintage-y looking! Love it.
what’s in it?
In this vegetable medley you’ll find;
carrots – roasted until caramelized and deliciously sweet
zucchini – soft and delicious
tomatoes – juicy roast-y goodness
eggplant – my absolute favourite vegetable roasted. period. Trust me on this one
ramen – one of my favourites. I buy rice ramen; easier on your gut to digest and tastes incredible
why you’re going to love this medley
It’s made free of priority allergens, using the simplest of ingredients found in your pantry (guaranteed!), and ready in no time at all. Cue happy dance!
More recipes to love! Tuna Steaks with Coconut Rice. Healthy Crunchy Granola. 5 Minute Caesar!
Make it. Rate it!
When you make this, come back and give your honest feedback and rating, so others can benefit from your experience. Comments help more than you know! So thanks in advance for taking the time to do that. ♡
A short video will be posted on my instagram page as well as my brand new Youtube! I’ve had the account for many years but am just beginning to use it now. Can’t wait to hear how you liked this recipe (don’t forget to tag me @nodairynocry)!
Take care, my friends. xx
Recipe
Roasted Vegetable Medley With Ramen – Allergy Free
A luscious medley of brightly coloured vegetables, like carrots, zucchini, and eggplant, tossed with ramen to make this an amazing, super easy to prep, healthy meal. Priority allergens free.
- Prep
- 10 mins
- Cook
- 35 mins
- Serves
- 4 people
Ingredients
Instructions
- 1Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- 2In a large bowl, toss the vegetables in the olive oil and coat well.
- 3Add onion and garlic powder, and salt to the vegetables and toss to combine.
- 4Place vegetables on baking sheet and bake in the oven for 40 minutes, until vegetables are soft/cooked through and eggplants have browned edges.
- 5Towards the end of the vegetables cooking time, make the ramen. Cook according to package instructions. Check notes for how I cook mine.
- 6Remove vegetables from the oven, allow to slightly cool (minute or two) and taste. If more salt is desired, sprinkle a bit and stir to combine. Taste and repeat if necessary until you get desired taste.
- 7To serve, divide ramen evenly into bowls, and top with loads of vegetables!
Notes
When cutting your carrots, cut in half, and if it's a large carrot, cut in half lengthwise. I use rice ramen, which requires less cooking time. my package instructs me to cook it for 5 minutes. But I cook mine for 3-4 minutes. I find that extra minute really soften the noodles and makes them mushy once they cool. Use your favourite hot sauce to add some heat to your dish (if you like it hot!). This is such a simple yet delicious meal, and I hope you enjoy every bite of it. It's healthy, nutritious, and quite filling! Hope you love it as much as we do. xx Calories: 244 kcal