Roasted Vegetables
Ingredients
1 small eggplant, cut in half, then cut into 1/2" slices
1 zucchini, cut in 1/4" slices
2 bell peppers, cut in thick wedges
1 red onion, cut in thick wedges
6 mushrooms, quartered
3 tbsp olive oil
1 tbspVegetable Seasoning
Sea Salt, to taste
Black Pepper, to taste
Preparation
- Preheat oven to 450° F (230° C).
- Combine all ingredients in a mixing bowl and toss to coat.
- Place in a single layer on a Sheet Pan lined with a Sheet Pan Liner. Roast for 20 minutes, or until peppers are slightly charred.
Nutritional Information
Per serving: Calories 110, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 10 g (Fibre 4 g, Sugars 4 g), Protein 3 g.
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