Marinated Roasted Vegetable Antipasto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.
Ingredients
- 1/2 large onion, cut into 3/8-inch-thick wedges
- 4 tablespoons extra-virgin olive oil
- 1/2 small eggplant (cut lengthwise)
- 1 small red bell pepper
- 1 small yellow bell pepper
- 4 oz portobello mushrooms, cut into 3/8-inch-thick slices
Instructions
- Heat oven to 400 °F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
- Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
- Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
- Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
- In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
- To serve, drain vegetables, discarding marinade; arrange on serving platter.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment