Sometimes, the best therapy doesn’t come from doing more—it comes from slowing down. This simple roasted Mediterranean vegetables recipe, featured in today’s Reel, is an invitation to cook gently, breathe deeply, and reconnect with your senses.
This dish is more than just colorful and delicious. It naturally supports overall health and longevity:
🫒 Rich in antioxidants from tomatoes, peppers, and eggplant
🥒 High in fiber, supporting digestion and gut health
💛 Healthy fats from olive oil, helping nutrient absorption
🌿 Herbs like oregano and thyme add flavor while supporting digestion
The real magic, though, is how you prepare it. Mixing the vegetables slowly with your hands, breathing in the aroma of olive oil and herbs, turns cooking into a calming ritual—something your nervous system truly appreciates.
✨ Mindful nutrition tip:
Preparing food in a relaxed state can improve digestion. When the body feels calm, it shifts into “rest and digest” mode, allowing nutrients to be better absorbed.
Serve these roasted vegetables warm with crusty bread, creamy hummus, or over rice or couscous for a grounding, satisfying meal.
Roasted Mediterranean Vegetables
🥗 Ingredients:
1 zucchini, sliced
1 red bell pepper, sliced
1 small eggplant, sliced
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
Salt & black pepper to taste
Fresh rosemary or basil (optional)
👩🍳 Instructions:
Preheat your oven to 200°C / 400°F.
Place all vegetables in a large bowl.
Drizzle with olive oil and sprinkle with herbs, salt, and pepper.
Gently mix with your hands — feel the textures and breathe in the aroma.
Spread evenly on a baking tray.
Roast for 20–25 minutes until soft and slightly golden.
Finish with fresh rosemary or basil before serving.
🌟 Serving Tip:
Serve warm with:
A slice of crusty bread
Creamy hummus
Or over fluffy rice or couscous
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