Roasted Mushrooms, Zucchini & Eggplant

Health Highlights

Ingredients

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

Preheat oven to 400°F (204°C) Line a rimmed baking sheet with aluminum foil or parchment paper.
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.
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

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!

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

Vegetables

4.2