Roasted Vegetables Recipe
For my one-week challenge today, I bring you another easy recipe for roasting vegetables using less than 5 ingredients. I purposely didn't identify which recipe it is on the title because you can substitute the vegetables, eggplant and broccoli, that I used. Similarly for a more unique kick, you can add your own spices, such as curry or chili.
If you missed it, I started this blog challenge because I hate following recipes that I find online with too many ingredients that I don't have in my cupboard. I hope that this inspires you to experiment and be resourceful of what you already have. Substitutions are stated on the recipe. I served this with my left-over quinoa for a healthy, low-carb meal.
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 39 mins. If you missed it, I started this blog challenge because I hate following recipes that I find online with too many ingredients that I don't have in my cupboard. I hope that this inspires you to experiment and be resourceful of what you already have. Substitutions are stated on the recipe. I served this with my left-over quinoa for a healthy, low-carb meal.
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| Roasted eggplant and broccoli |
Roasted Eggplant and Broccoli
Add or substitute the vegetables with carrots, cauliflower, mushrooms or bell peppers.
Ingredients
- 1 medium stalk of broccoli, chopped
- 1 eggplant, sliced
- 2 tablespoon extra virgin olive oil
- 1/2 tablespoon garlic powder or half bulb chopped garlic
- 1/2 tablespoon sesame oil
- Chili or curry powder, optional
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 425F.
- Combine the vegetables together with the spices, olive and sesame oil in a baking pan. Mix well.
- Add salt and pepper to taste, chili powder for spice, or curry for an Indian-themed dish.
- Roast for 25-30 minutes or until the top of the broccoli is golden brown.
- Serve with
Prep Time: 00 hrs. 10 mins.
Total time: 49 mins.
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