3/26 Lunch Bacon

Instructions

1. Rinse the cauliflower, eggplant, and tomatoes under cold water. Pat dry with a paper towel.
2. Cut the cauliflower into florets, dice the eggplant into cubes, slice the tomatoes, and finely chop the red onion.
3. Preheat your oven to 200°C (392°F).
4. In a mixing bowl, combine cauliflower florets, diced eggplant, sliced tomatoes, chopped red onion, salt, ground pepper, garlic powder, coconut amino, and raw coconut vinegar. Toss until the vegetables are well coated.
5. Spread the vegetables on a baking sheet in a single layer and dot with small pieces of unsalted butter.
6. Bake in the preheated oven for 25 minutes until the vegetables are tender and slightly caramelized.
7. While the vegetables are baking, grill the samgyupsal (bacon) in a separate pan over medium heat until crispy, approximately 10 minutes.
8. Serve the roasted vegetables with crispy samgyupsal on top. Enjoy your healthy and satisfying lunch!