Roasted Mushrooms, Zucchini & Eggplant

10 60 144
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 6
Roasted Mushrooms, Zucchini & Eggplant
Health Highlights


1 eggplant Eggplant (cubbed)
2 medium Zucchini (halved lengthwise and sliced)
227 gm Cremini (Italian) mushroom (quartered)
6 clove(s) Garlic (minced)
3 sprig Rosemary, fresh (chopped)
1/4 cup Olive Oil, Extra Virgin
2 tbsp Balsamic vinegar
2 tbsp Onion, dehydrated flakes
2 tsp Sea Salt
1 tsp Black pepper


  1. Preheat oven to 400°F (204°C) Line a rimmed baking sheet with aluminum foil or parchment paper.
  2. In a large mixing bowl, combine all ingredients: eggplant, zucchini, mushrooms, garlic, rosemary, olive oil, balsamic vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
  3. Pour mixture onto the baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes. Serve right away!


Quick Tips

  • Use other vegetables like peppers, brussels sprouts, squash and carrots

Nutrition Highlights

  • Eggplant is a rich source of vitamin C, fiber and folic acid!
  • Zucchini is a good source of potassium which helps to maintain water balance in the body!

Nutrition Facts

Per Portion

Calories 144
Calories from fat 86
Calories from saturated fat 13.8
Total Fat 9.6 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 799 mg
Potassium 740 mg
Total Carbohydrate 12.6 g
Dietary Fiber 4.6 g
Sugars 5.9 g
Protein 4.1 g

Dietary servings

Per Portion

Vegetables 4.2

Energy sources