Name: Roasted Mushrooms, Zucchini and Eggplant with Rosemary
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 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

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

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Instructions

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil or parchment paper.
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.
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