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Do you have a lot of vegetables that need to be eaten? Shroud to the rescue! This easy, low-carb side dish is packed with flavor and pairs perfectly with any main dish. You could even bake some chicken drumsticks or pork chops right in the same pan.
And professional advice: any leftover vegetable is a fabulous filling for an omelette.
Roasted vegetables with low carb garlic and parmesan
- 1 small eggplant
- 1 medium zucchini
- 1 medium red pepper
- 1 cup broccoli florets
- 1/4 medium onion
- 1 cup cherry tomatoes
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- Salt and pepper
- 1/2 cup grated Parmesan
- Preheat oven to 375F.
- Chop the eggplant into 1/2 inch cubes. Cut the zucchini into quarters lengthwise and then cut it into 1-inch pieces. Chop the red pepper, broccoli, and onion into 1-inch pieces. Leave the cherry tomatoes whole. (Eggplant takes longer to soften in the oven, hence the smaller pieces.)
- Spread all the vegetables on a large rimmed baking sheet. Drizzle with the oil and sprinkle with the minced garlic, salt, and pepper. Mix well to combine.
- Bake 15 to 20 minutes, until vegetables are tender and golden brown. Remove from the oven and sprinkle generously with Parmesan. Return to the oven for a few minutes to melt the cheese.
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Garlic Low roasted carbohydrates Conparmesan Vegetables