30 min.
Preparation time
Preparation: 15 min.
Cooking: 15 min.
Gaps: GAPS_5
Total: 30 min.
Servings
Serve: 10 persons
Weight Per Serving: 314g
Price Per Serving: 3.2$
194kcal
Nutrition
Calories: 194kcal
Protein: 9.51%
Fat: 63.32%
Carbs: 27.17%
Ingredients
- 5 baby eggplant quartered
- 6 baby zucchini quartered
- 10 servings coarse salt and pepper
- 10 servings olive oil extra-virgin
- 5 plum tomatoes seeded quartered
- 2 large bell peppers red seeded cut lengthwise into 1-inch wide strips
- 2 shallots peeled sliced lengthwise
Equipment
Directions
- Preheat oven to 500 degrees F.
- Working on a cookie sheet, combine vegetables.
- Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes.
- Transfer to a serving platter.
Nutrition Facts
Properties
Nutrition Score
17.025652268659%
Flavonoids
Nutrients percent of daily need
