Pulled Eggplant Bbq Recipe By Tasty Food

ROASTED SUMMER VEGGIES MEAL PREP RECIPE BY TASTY

Roasted Summer Veggies Meal Prep Recipe by Tasty image

Here's what you need: zucchinis, eggplants, yellow onion, garlic, extra virgin olive oil, kosher salt, roma tomatoes

Provided by Marie Telling

Categories Lunch

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 zucchinis, skin on, cut into 3/4 inch (2 cm) cubes
2 eggplants, skin on, cut into 3/4 inch (2 cm) cubes
1 yellow onion, thinly sliced
3 cloves garlic, minced
¼ cup extra virgin olive oil
2 teaspoons kosher salt
7 roma tomatoes

Steps:

Preheat the oven at 350°F (180°C).
While it's heating, chop zucchini, eggplant, onion, and garlic.
Then toss them in a large bowl with salt, pepper, and oil. Transfer to a foil-lined sheet tray.
Bake for 40 minutes, stirring every 10 minutes.
Meanwhile, score a small 'X' into the bottom of each tomato and microwave them in a bowl for 7 to 10 minutes.
Once cooled, peel the skin off and roughly dice them.
After 40 minutes of cooking, increase oven to 400°F (205°C), add the tomatoes, and bake for an additional 25 minutes.
Let cool, then store in covered container in fridge.
Enjoy!

Nutrition Facts : Calories 297 calories, Carbohydrate 41 grams, Fat 14 grams, Fiber 11 grams, Protein 6 grams, Sugar 19 grams

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