Name: Roasted Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 eggplants, peeled and sliced; 1 small head cauliflower, chopped; 8 oz. mushrooms (I used Cremini mushrooms); 2 tablespoon Avocado oil; 2 tablespoon Balsamic vinegar; 2 cloves of garlic; 3/4 teaspoon sea salt; 1 teaspoon Aleppo pepper; 1 tablespoon Oyster sauce; 1 teaspoon ginger powder; 1 tablespoon dry cilantro

Roasted Veggies

Author: Arpi Kizirian

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesServings:4-6 servingsCalories: kcal Best Season:Suitable throughout the year

Ingredients

4 eggplants, peeled and sliced
1 small head cauliflower, chopped
8 oz. mushrooms (I used Cremini mushrooms)
2 tablespoon Avocado oil
2 tablespoon Balsamic vinegar
2 cloves of garlic
3/4 teaspoon sea salt
1 teaspoon Aleppo pepper
1 tablespoon Oyster sauce
1 teaspoon ginger powder
1 tablespoon dry cilantro

Instructions

Preheat the oven to 400F degrees.
In a large bowl, whisk together all ingredients.
Add mushrooms, eggplants and cauliflower, toss to coat.
Arrange vegetables in a single layer on a baking sheet, so that each one is touching the pan.
Roast them in the oven for about 25 to 30 minutes, until soft and puckered.
To serve, drizzle with balsamic reduction and sprinkle with fresh parsley for garnish.(optional)

Roasted Veggies

Ingredients

Instructions

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Roasted Veggies (eggplant, mushrooms, cauliflower)

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Ingredients

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