Balsamic Roasted Vegetables

INGREDIENTS

  • 12 medium zucchinis, cut in 1” half-moon pieces
  • 1 medium eggplant, 1” cubes
  • 1 medium red onion
  • 3 medium carrots, 1” sliced diagonally
  • 1 red bell pepper, 1” pieces
  • 1 clove garlic, minced extra virgin olive oil
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 fresh ground black pepper
  • balsamic vinegar

INSTRUCTIONS

  1. Preheat oven to 400℉.
  2. Place cut vegetables into a large bowl. Lightly drizzle olive oil and toss to lightly coat (about 2-3 tablespoons of oil). Add dried herbs, salt, and pepper and toss again.
  3. Spread vegetables evenly on baking sheet. Bake for 30-35 minutes stirring once or twice.
  4. Transfer roasted vegetable to serving bowl, drizzle 1-2 tablespoons balsamic vinegar, toss and serve warm.

NUTRITIONAL FACTS

Calories
Fat
Total Carbs
Sugar
Fiber
Protein
177
8g
25.6g
9.6g
1.6g
29.6g

NUTRITION KEY

  • gluten-free
  • dairy-free
  • soy-free
  • egg free

AGELESS TRANSFORMATIONS NUTRITION PLAN COMPLIANT

WHOLE FOOD PLAN
FAT LOSS BOOSTER