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    Home » Recipes » Appetizer Recipes

    Published: May 6, 2014 · Last Updated: Oct 12, 2020 by Kyndra Holley

    Roasted Mushrooms, Zucchini and Eggplant with Rosemary

    This post may contain affiliate links

    3153 shares
    Jump to Recipe

    Roasted Mushrooms, Zucchini and Eggplant with Rosemary

     

     I love the tart, acidic taste of balsamic vinegar paired with savory ingredients like garlic and onion. Roasting these vegetables with the balsamic brings out the sweet component of the vinegar as well. I love to pair this dish with a nice chicken breast stuffed with ricotta cheese and prosciutto. YUM!

    Check out some of my other favorite low carb side dish recipes:

    • Garlic Parmesan Roasted Cauliflower
    • Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce
    • Balsamic Roasted Brussels Sprouts with Maple Bacon
    • Paprika Roasted Radishes with Onions
    • Fried Radish and Cauliflower Hash Browns with Bacon
     

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    Roasted Mushrooms, Zucchini and Eggplant with Rosemary - Low Carb, Paleo, Whole30

    Roasted Mushrooms, Zucchini and Eggplant with Rosemary


    ★★★★★

    5 from 2 reviews

    • Author: Kyndra D. Holley
    • Total Time: 1 hour
    • Yield: 6 Servings 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 medium eggplant, cubed
    • 2 medium zucchinis, halved lengthwise and sliced
    • 8 ounces cremini mushrooms, quartered
    • 6 cloves garlic, minced
    • leaves of 3 sprigs fresh rosemary, chopped
    • ¼ cup olive oil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons dried minced onion
    • 2 teaspoons sea salt
    • 1 teaspoon ground black pepper

    Instructions

    1. Preheat oven to 400° Line a rimmed baking sheet with aluminum foil or parchment paper.
    2. In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil, Balsamic Vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
    3. Pour mixture onto baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes.

    Notes

    Per Serving - Calories - 101 Fat - 9g Protein - 1.3g Total Carbs - 4.6 g Fiber - 1.5g Net Carbs - 3.1g

    • Prep Time: 20 minutes
    • Cook Time: 40 minutes

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Anonymous says

      July 26, 2022 at 3:56 pm

      This was superb!

      ★★★★★

      Reply
    2. Margaret says

      February 10, 2021 at 4:00 am

      Delicious! I added shallots and a half a chopped onion instead of onion flakes, and threw a half chopped red pepper in halfway through the roast. It’s a keeper for our gluten free vegan style family mix!

      ★★★★★

      Reply
    3. Claudia Franke says

      September 12, 2018 at 7:36 am

      This is a fantastic recipe, I even added the veggies to whole weath Fusilli for a simple meat free dinner. Everybody loved it. Thank you!

      Reply
    4. Maya | Wholesome Yum says

      July 01, 2016 at 11:41 am

      Hi Kyndra, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you'll get some visits coming your way!

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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