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 March 24-29 (opens in new window)

Roasted Vegetables

Time:
30 Minutes
Difficulty:
Easy
Serves:
4 People
Close-up of roasted vegetables.

Ingredients

1 1/2 lb sliced eggplant, 1/2-inch thick
1 lb sliced red onion, 1/2-inch thick
1 lb sliced tomatoes, 1/2-inch thick
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 1/2 Tbsp olive oil

Instructions

  1. Preheat oven to 400F.

  2. In a large bowl, combine eggplant, onion and tomato with salt, pepper and oil. Spread on baking pan and roast for 15 to 20 minutes.

Nutrition

Calories 75
Protein 2g
Sodium 175mg
Carbohydrates 5g
Fat 5g
Fiber 4g
Cholesterol 0mg
Servings 4