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ROASTED MEDITERRANEAN VEGETABLES – paleo recipe
Stav Kogan

ROASTED MEDITERRANEAN VEGETABLES

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Servings: 6 servings
Calories: 115
Ingredients Method Nutrition

Ingredients
  

  • 2 large zucchinis, cut lengthwise then chopped
  • 1 large eggplant, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 5 medium tomatoes, whole
  • 10 cloves garlic, whole
  • 2 tbsp (30 g) ghee, melted
  • 1 tbsp (15 ml) balsamic vinegar

Method
 

  1. COOKING INSTRUCTIONS Preheat oven to 375°F/190°C.
  2. Arrange Zucchinis, eggplant, red bell pepper, red onion, tomatoes and garlic on a baking dish in a single layer. Generously salt and pepper the vegetables and toss them with melted ghee.
  3. Drizzle with balsamic vinegar.
  4. Cook for 25 minutes.

Nutrition

Calories: 115kcalCarbohydrates: 15gProtein: 3gFat: 4g

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