Although each serving of these vegetables has 9 net carbs, they’re all from a good source. The variety of colours and textures give the dish both a good look and a good taste, and the olive oil and sea salt keep things simple with a Mediterranean feel.
Ingredients:
- 60 ml (2 fluid oz) of olive oil
- 100 g (3.5 oz) of raw pumpkin
- 50 g (1.8 oz) of raw red and/or green peppers
- 60 g (2.1 oz) of raw button mushrooms
- 60 g (2.1 oz) raw carrot
- 120 g (4.2 oz) raw courgette
- 120 g (4.2 oz) raw eggplant
- Sea salt to taste
Recipe:
- Preheat the oven to 200 C (390 F).
- Cut the vegetables into bite sized pieces.
- Put the vegetables in a baking dish and drizzle with the olive oil. Turn the vegetables to coat well in the oil, and sprinkle with sea salt.
- Bake in the oven for 20 minutes, then turn the vegetables over and bake for a further 20 minutes.
- Serve hot or cold.
Nutritional Info:
Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
---|---|---|---|---|---|---|
Olive oil | 492 | 0 | 0 | 0 | 54 | 0 |
Pumpkin | 28 | 8 | 0 | 8 | 0 | 2 |
Peppers | 14 | 4 | 2 | 2 | 0 | 0 |
Mushrooms | 8 | 0 | 0 | 0 | 0 | 2 |
Carrot | 28 | 6 | 2 | 4 | 0 | 0 |
Courgette | 20 | 4 | 2 | 2 | 0 | 0 |
Eggplant | 26 | 6 | 4 | 2 | 0 | 2 |
Total | 616 | 28 | 10 | 18 | 54 | 6 |
Per serving (1/2) | 308 | 14 | 5 | 9 | 27 | 3 |
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