SERVINGS: 4
DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE, VEGAN
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
COOK TEMPERATURE: BROIL
MACROS:
Fat: 73%
Carbs: 23%
Protein: 4%
PER SERVING:
Calories: 256
Total Fat: 22 g
Total Carbs: 15 g
Net Carbs: 10 g
Fiber: 5 g
Sugar: 7 g
Sugar Alcohol: 0 g
Protein: 3 g
Ingredients
⅓ cup plus 1 tablespoon extra-virgin olive oil
4 cups peeled and cubed eggplant (¾-inch cubes)
1½ cups chopped bell peppers (red, yellow, or orange)
1½ cups cherry tomatoes
10 cloves garlic, halved lengthwise
2 teaspoons dried oregano
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
Juice of 1 lemon
¼ cup chopped fresh parsley (optional)
Directions
SET the oven rack 6 inches below the broiler. Preheat the broiler on high. Grease a large rimmed sheet pan with the 1 tablespoon olive oil.
In a large bowl, combine the eggplant, bell peppers, tomatoes, garlic, ⅓ cup olive oil, oregano, salt, pepper, and thyme. Toss to combine. Transfer the vegetables to the prepared pan and broil until the vegetables are tender and roasted, about 20 minutes, stirring every 5 minutes to prevent burning.
Sprinkle with lemon juice and parsley, if using.
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