Roasted Low Starch Vegetables

Consistent with Ideal Protein diet

Yield: 8 servings ( Serving Size: 1 1/2 cups )
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  • 1 whole(s) Eggplant,small peeled and cubed
  • 1/4 teaspoon(s) salt
  • 1 whole(s) Zucchini, medium sliced/cubed 1 inch
  • 1 cup(s) Cauliflower flowerettes
  • 1 cup(s) Broccoli flowerettes
  • 1 whole(s) Onion, medium 2 inch peices
  • 1 cup(s) Red Bell Pepper 2 inch pieces
  • 1 cup(s) Green Bell Pepper 2 inch pieces
  • 8 ounce(s) Baby Portobello Mushrooms Caps
  • 1 cup(s) Asparagus 2 inch pieces
  • 1/4 cup(s) EVOO
  • 1 tablespoon(s) Rosemary, fresh chopped
  • 1/4 teaspoon(s) Black Pepper
  • 4 clove(s) Garlic crushed
  • 1 teaspoon(s) Thyme, fresh chopped


  1. Preparation

  2. 1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
  3. 2. Preheat oven to 400°. Place Garlic and EVOO in plastic bag and let sit for 1 hour. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
  4. 3. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
November 2013

This recipe is a personal recipe added by jajorda and has not been tested or endorsed by MyRecipes.

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