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  • Sara Carr Fitness


Total Time: 1 hour 20 minutes (only 20 minutes active)

Servings: 12


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)


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


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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