Ingredients
- 0.75 kg Eggplant, raw
- 1 tsp Garlic powder
- 10 g Butter - Unsalted
- 2 tsp(s) Salt
- 2 tsp ground, Black pepper
- 3 tbsp Olive Oil
- 450 g Broccoli
- 500 g Cauliflower
- 500 g Yellow Zucchini
Instructions
- Preheat your oven to 200°C (392°F).
- Wash all the vegetables (eggplant, yellow zucchini, cauliflower, and broccoli) under cold water.
- Cut the eggplant and yellow zucchini into 1/2 inch thick slices. Break the cauliflower and broccoli into medium-sized florets.
- In a large mixing bowl, combine olive oil, garlic powder, salt, and black pepper.
- Add the sliced eggplant, zucchini, and florets of cauliflower and broccoli into the bowl with the seasoning. Toss well to ensure all the vegetables are evenly coated.
- Spread the seasoned vegetables on a baking tray in a single layer. Dot with butter.
- Bake in the preheated oven for 25 minutes or until the vegetables are tender and slightly golden, turning halfway through the cooking time.
Nutrition Information
- Calories: 340
- Carbohydratecontent: 41
- Fibercontent: 19
- Sugarcontent: 18
- Sodiumcontent: 197
- Proteincontent: 12
- Fatcontent: 18
- Saturatedfatcontent: 4
- Monounsaturatedfatcontent: 11
- Polyunsaturatedfatcontent: 2
- Unsaturatedfatcontent: 13
- Transfatcontent: 0