Potatoes, zucchini and eggplant from the oven are a light and tasty vegetable meal rich in fiber, vitamins, minerals and antioxidants. Roasted vegetables with olive oil and spices are an excellent basis for an anti-cellulite menu, and with the addition of protein, a balanced meal is obtained.
Tags: vegetarian recipe, vegan, for diabetics, for insulin resistance, for heart, anti-inflammatory, for IBS (if both onions are omitted), for skin, for hair, gluten free, for stomach, for PCOS-PMOS, for Hashimoto, for hypothyroidism, fit recipe, for weight loss, lean recipe, bring to work, anti-cellulite menu.
Preparation time: 55 minutes.
Baking time: 35–45 minutes.
Cooling time: 10-15 minutes.
Total preparation time: 1 hour 40 minutes - 1 hour 55 minutes.
Ingredients (for 2 portions): 300 g of potatoes, 1 medium zucchini (about 250 g), 1 small eggplant (about 250 g), 1 red onion (about 100 g), 2 cloves of garlic, 1 tablespoon of olive oil, 1 teaspoon of dried oregano, ½ teaspoon of sweet paprika powder, a pinch of pepper, a pinch of salt, a fresh leaf of parsley (finely chopped).
Preparation:
1. Peel the potatoes and cut them into cubes or slices.
Peel the zucchini and cut it into rings or halves.
Cut the eggplant into rings 1.5 cm thick, cut into diamonds in several places with a knife, salt and leave for 30 minutes. Rinse and wipe with paper towels.
Peel the red onion and garlic. Cut the onion into 6-8 parts. Cut the garlic into thin slices or just crush it.
2. Place the vegetables in a tray lined with baking paper.
