Oven Roasted Zucchini, Eggplant & Tomatoes

Oven Roasted Zucchini, Eggplant & Tomatoes

Oven Roasted Eggplant, Zucchini & Tomatoes

Makes 3 servings
Each serving contains: 0 proteins, 0 carbs, 2 veg, 1 fat

Ingredients:
  • 2 Cups Zucchini, diced
  • 2 Cups Eggplant, diced
  • 1 Cup Cherry Tomatoes, halved
  • 1 Cup Onion, diced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Coconut Oil
  • 4 Cloves Garlic, minced
  • 2 Tbsp Fresh Basil, minced
  • 2 Tbsp Fresh Parsley, minced
  • Sea Salt and Pepper to taste
Directions:
  • Preheat oven to 375 F.
  • Grease a baking sheet with Coconut Oil.
  • In a large mixing bowl mix the Olive Oil, Garlic, Basil, Parsley, Salt and Pepper. Add the vegetables and toss to coat them completely.
  • Lay the vegetables flat on the baking sheet. Cover with tin foil.
  • Bake for 20 minutes then remove cover and bake for another 10 minutes. Remove from oven and serve. Add more seasonings if desired.

Tagged with: CO, COLLECTION::Gluten Free, COLLECTION::ReSet 7, COLLECTION::Vegan, COLLECTION::Vegetables and/or Sides