Ingredients
Scale
- 1 medium eggplant
- 2 red bell peppers
- 2 small zucchinis
- 4 garlic cloves
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Fresh parsley and basil (to taste)
- Whole-grain pita bread
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and chop the eggplant, bell peppers, and zucchini into bite-sized pieces.
- In a large bowl, toss chopped vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.
- After roasting, drizzle fresh lemon juice over the veggies and sprinkle with chopped herbs before serving. Warm pita bread alongside for scooping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup roasted vegetables (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg