MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 40 minutes
I love the tart, acidic taste of balsamic vinegar paired with savory ingredients like garlic and onion. Roasting these vegetables with the balsamic brings out the sweet component of the vinegar as well. I love to pair this dish with Sweet and Spicy Barbecue Ribs (here) or Blackened Shrimp Fettuccine Alfredo (here).
INGREDIENTS
•1 medium eggplant, cubed
•2 medium zucchini, halved lengthwise and sliced
•8 ounces cremini mushrooms, quartered
•6 cloves garlic, minced
•Leaves from 3 sprigs fresh rosemary, chopped
•¼ cup avocado oil or olive oil
•2 tablespoons balsamic vinegar
•2 tablespoons dried minced onion
•2 teaspoons sea salt
•1 teaspoon ground black pepper
DIRECTIONS
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Put all the ingredients in a large mixing bowl. Toss until the vegetables are evenly coated in the oil, vinegar, and spices.
3. Spread the mixture in a single layer across the prepared baking sheet. Bake for 40 minutes, tossing every 10 minutes, or until the vegetables are tender.
PER SERVING:
CALORIES: 101
FAT: 9g
PROTEIN: 1.3g
TOTAL CARBS: 4.6g
FIBER: 1.5g
NET CARBS: 3.1g
