Total Time: 1 hour 20 minutes (only 20 minutes active)
Servings: 12
Ingredients:
1lb eggplant
1lb zucchini
1lb roma (plum) tomatoes
2 bell peppers (red or orange)
1 yellow onion
1 fennel bulb
2 tbsp olive oil
5 garlic cloves, chopped
2 tsp thyme
2 tsp rosemary
1 tsp salt
1 tsp pepper
goat cheese for serving (optional)
Directions:
1. Preheat oven to 425 degrees
2. Chop eggplant, fennel, bell peppers, zucchini, and onion into large chunks. Core the tomatoes and chop into large chunks. Place all vegetables in a large roasting pan ( I used two medium sized pans)
3. Drizzle vegetables with olive oil and add garlic, thyme, rosemary, salt, and pepper. Mix well with a large spoon
4. Put in the oven and roast for 30 minutes. Remove the pan and stir. Put back in the oven and roast for another 15-30 minutes or until the vegetables reach desired texture
5. Serve as is or with goat cheese sprinkled on top
Notes:
This recipe is easily adaptable. If you don't like fennel, leave it out. Add or subtract veggies and seasonings as you like! This makes a large quantity, so save the leftovers and add to meals throughout the week. For example, this goes well in an egg white and goat cheese omelet.
Macros (per serving)
Protein- negligible
Fat- 2g (not including goat cheese)
Carbs- 10g
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