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Roasted Vegetables
![Close-up of roasted vegetables.](https://assets.canyonranch.com/system/uploads/fae/image/asset/7931/xs_roasted-vegetables.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/7931/sm_roasted-vegetables.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/7931/md_roasted-vegetables.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/7931/lg_roasted-vegetables.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/7931/xl_roasted-vegetables.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/7931/xxl_roasted-vegetables.jpg 2400w)
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
Preheat oven to 400F.
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 |