Marinated Roasted Vegetable Antipasto - PCOS-Friendly Recipe

Marinated Roasted Vegetable Antipasto
Servings: 12
Lunch

This Marinated Roasted Vegetable Antipasto is a 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

  1. Heat oven to 400 °F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  2. 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.
  3. Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  4. Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  5. In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  6. 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.

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