Roasted Mushrooms, Zucchini & Eggplant

10 60 149
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 6
Roasted Mushrooms, Zucchini & Eggplant
Health Rating


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
2 tbsp Balsamic vinegar
2 tbsp Onion, dehydrated flakes
2 tsp Sea salt
1 tsp Black pepper


1. Preheat oven to 400°F Line a rimmed baking sheet with aluminum foil or parchment paper.

2. In a large mixing bowl, combine 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 baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes.


Serve right away!



is a rich source of vitamin C, fiber and folic acid!


is a good source of potassium which helps to maintain water balance in the body!

Nutrition Facts

Per Portion

Calories 149
Calories from fat 86
Calories from saturated fat 12.5
Total Fat 9.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 803 mg
Potassium 610 mg
Total Carbohydrate 12.7 g
Dietary Fiber 4.5 g
Sugars 5.9 g
Protein 3.1 g

Dietary servings

Per Portion

Vegetables 4.2

Energy sources