Marinated Roasted Vegetable Antipasto - PCOS-Friendly Recipe
This Marinated Roasted Vegetable Antipasto is a PCOS-friendly recipe.
Nutrition per Serving
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.
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Frequently Asked Questions
Yes, this Marinated Roasted Vegetable Antipasto recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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