Oven-Roasted Vegetable Medley

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.

low carb oven-roasted vegetable medley - suitable for keto, paleo, atkins diet

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:

  1. Preheat the oven to 200 C (390 F).
  2. Cut the vegetables into bite sized pieces.
  3. 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.
  4. Bake in the oven for 20 minutes, then turn the vegetables over and bake for a further 20 minutes.
  5. 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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