Roasted Cauliflower and Eggplant
Roasted Cauliflower and Eggplant, a simple vegetable combination that’s delicious either as a side dish or as a topping for salads and bowls. Only 5 ingredients and 30 minutes!
Ingredients
- 1 large eggplant
- 1 head cauliflower
- 2 cloves garlic sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash eggplant, then cut off the stem and bottom. Cut into 1 inch slices, then dice into 1/2 inch cubes. Wash cauliflower and slice in half. Cut the florets away from the thick white center.
- Roast vegetables: Arrange the prepared eggplant and cauliflower florets on a roasting pan. Drizzle the vegetables with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 30 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange vegetables on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the cauliflower and eggplant up to three days before cooking day. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 129kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 51mgPotassium: 698mgFiber: 6gSugar: 7gVitamin A: 26IUVitamin C: 72mgCalcium: 45mgIron: 1mg
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