7
35
45

Ingredients

  • 8 ounces zucchini (sliced into 1/4 inch-thick rounds)
  • 8 ounces asian eggplant (or Italian, sliced into 1/4 inch-thick rounds)
  • 6 ounces yellow squash (sliced into 1/4 inch-thick rounds)
  • 3 cherry tomatoes (halved)
  • 1 1/2 tablespoons shallot (chopped)
  • 1 teaspoon thyme leaves (fresh chopped)
  • 3 tablespoons grated parmesan cheese

Directions

  1. Preheat oven to 400°F. Line a baking tray with parchment paper or foil. Lightly coat with olive oil.
  2. Toss vegetables with olive oil and season. Transfer to prepared tray and roast for 10 mins. Sprinkle with shallot, thyme and cheese. Roast for another 10 mins. Let cool for 5 mins then transfer to a serving platter. Serve.
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NutritionView more

35Calories
Sodium2%DV55mg
Fat2%DV1g
Protein4%DV2g
Carbs2%DV5g
Fiber8%DV2g

PER SERVING *

Calories35Calories from Fat9
% DAILY VALUE*
Total Fat1g2%
Saturated Fat0.5g3%
Trans Fat
Cholesterol<5mg1%
Sodium55mg2%
Potassium290mg8%
Protein2g4%
Calories from Fat9
% DAILY VALUE*
Total Carbohydrate5g2%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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