Oven-Roasted Vegetables

Name: Oven-Roasted Vegetables
Yield: 424 g
Ingredients: fresh garlic 12 cloves; fresh zucchini 100 g; yellow bell pepper 80 piece; white mushroom 92 piece; fresh carrot 30 g; roasted eggplant 100 g; olive oil 10 spoon

224 kcal

#vegan #low-calorie #Mediterranean diet

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Ingredients

Main ingredients

fresh garlic 4 cloves
fresh zucchini 100 g
yellow bell pepper 1 piece
white mushroom 4 piece
fresh carrot 30 g
roasted eggplant 100 g

Seasonings/Sauce

olive oil 10 spoon

Nutrition summary

Carbohydrates 20.68 g 35%

Protein 6.02 g 10%

Fat 14.35 g 55%

Serving size 424g

Cooking steps

1

Preheat the oven to 200°C (392°F).
2

Wash the vegetables thoroughly and cut them into bite-sized pieces.
3

In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
4

Spread the vegetables on a parchment-lined baking tray.
5

Roast in the oven at 200°C (392°F) for 20 minutes.

Oven-Roasted Vegetables

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