Full recipe>>> Servings
4 large servings
(You can eat it twice a day comfortably)
🧺 Ingredients
1 medium zucchini, sliced
1 medium eggplant, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, sliced
2 medium tomatoes, chopped
2 cups cauliflower florets
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tsp olive oil (optional but recommended)
½ tsp salt (or to taste)
½ tsp black pepper
1 tsp dried oregano or Italian seasoning
½ tsp paprika or chili flakes (optional)
½ cup low-sodium vegetable broth
👩🍳 Instructions
Preheat oven to 375°F (190°C).
Lightly grease a casserole dish with olive oil or cooking spray.
Add all vegetables to the dish and mix well.
Add garlic, salt, pepper, oregano, paprika, and vegetable broth.
Toss everything gently to coat.
Cover with foil and bake for 35 minutes.
Remove foil and bake uncovered for 15–20 more minutes until vegetables are soft and slightly roasted.
Let rest for 5 minutes before serving.
🔥 Nutritional Information (per serving – approx.)
Calories: 120–140 kcal
Protein: 4–5 g
Carbohydrates: 18–20 g
Fiber: 6–8 g
Fat: 3 g
Sugar: 6–7 g
Sodium: Depends on broth/salt used
(Naturally cholesterol-free)