Roasted Eggplant and Squash

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 117kcal

Ingredients

  • 1 cup Eggplant cut into bite sized pieces
  • 1 cup Zucchini cut into bite sized pieces
  • 2 cloves Garlic chopped
  • 1 tbsp Extra-virgin olive oil
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil.
  • Place eggplant and zucchini in a bowl with garlic, oil, salt and pepper.
  • Toss well, spread on tray. Roast until tender and golden brown, turning about halfway through cooking.
  • Season with salt and pepper to taste as needed.

Nutrition

Calories: 117kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg

Roasted Eggplant and Squash

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 117 kcal

Ingredients
 
 

  • 1 cup Eggplant cut into bite sized pieces
  • 1 cup Zucchini cut into bite sized pieces
  • 2 cloves Garlic chopped
  • 1 tbsp Extra-virgin olive oil

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil.
  • Place eggplant and zucchini in a bowl with garlic, oil, salt and pepper.
  • Toss well, spread on tray. Roast until tender and golden brown, turning about halfway through cooking.
  • Season with salt and pepper to taste as needed.

Nutrition

Calories: 117kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 4mgPotassium: 215mgFiber: 3gSugar: 3gVitamin A: 335IUVitamin C: 7mgCalcium: 15mgIron: 1mg
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