Roasted Eggplant and Mushrooms with Zucchini

Ingredients and Weight:

• Zucchini, chopped: 500g
• Eggplant, chopped: 400g
• Mushrooms, chopped: 400g
• Onion, chopped: 150g
• Garlic, minced: 4 cloves
• Olive oil: 60ml
• Salt and pepper: to taste
• Fresh parsley, chopped: for garnish

Preparation Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 200°C (400°F).
2. Toss zucchini, eggplant, mushrooms, onion, and garlic with olive oil, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet.
4. Roast in the preheated oven for 30-35 minutes, or until tender and browned.
5. Garnish with fresh parsley before serving.

Nutritional Information:

• Calories: 150 per serving
• Carbohydrates: 20g
• Protein: 8g
• Fat: 10g
• Fiber: 5g

Dish Characteristics:

• Savory and flavorful
• Roasted vegetables retain their nutrients
• Vibrant and colorful
• Suitable for vegetarian and vegan diets

User Comments:

• "The eggplant and mushrooms are so tender!"
• "This dish is a perfect side for any occasion."
• "I love the zucchini in this recipe, it adds a nice freshness."
• "The roasted vegetables have a wonderful depth of flavor."
• "I'm so glad I tried this recipe, it's a keeper!"

Special Precautions and Tips:

• Cut the vegetables into similar sizes to ensure even cooking.
• Roast the vegetables at a high temperature to get a nice caramelized exterior.
• Serve the dish immediately for best flavor.