Baking is a fast way to cook up tasty low carb roasted vegetables like eggplant and green peppers. This easy oven roasted vegetables recipe is very quick to prepare.
The other night, I was looking for a fast way to cook up some eggplant and green peppers from a late summer garden pick. I usually just fry things up in some oil. But, this time I wanted to try something a little different.
I ended up making these oven roasted vegetables. It’s so easy to roast fresh veggies in the oven. I’m not sure why I never did it before!
To start, I cut the eggplant into four spears. Then, the green peppers were sliced into strips. It doesn’t really matter how you cut them up.
I put the vegetables pieces on a rimmed baking pan drizzed with olive oil. The oil was then brushed on the tops of the eggplant and peppers. Then, some salt and pepper was sprinkled over them.
Although the eggplant was freshly picked from the garden, I thought I’d salt it and put it in a strainer to pull some moisture out first. That usually will get out any bitter taste that some eggplants can have.
The eggplant we grew this year were an Asian variety that are long and slim. I actually like them better than the standard American type.
The vegetables did smell really good coming out of the oven and they tasted even better. Although I used eggplant and green peppers, any similar low carb keto vegetables will work in this easy oven roasted vegetable recipe.
Now that I know how easy it is to roast vegetables, I’ll be making this recipe more often. The oven roasting really brings out the flavor of the veggies.
What other vegetables are good for roasting? I’d say broccoli, cauliflower, brussel sprouts, summer squash, and winter squash.
It’s fall season now, so I’m thinking to pick up some butternut or acorn squash. They would be perfect to use in this recipe!
These low carb roasted vegetables make a terrific side dish to any main meat. I enjoyed these roasted eggplant and peppers with a grilled steak.
Unfortunately, I discovered this simple recipe too late. This is probably the last crop from our garden this year.
It is sad to say good-bye to the summer season. But, I am looking forward to spending the holidays getting together with family and friends.
Oven Baked Low Carb Roasted Vegetables Recipe
Casseroles are a fantastic way to use those end of summer veggies. Try making a chicken and vegetable casserole for a comforting fall meal.
Now that you know how easy it is to make oven roasted vegetables, what vegetables will you be using this easy recipe for?
Oven Roasted Vegetables
- 1 eggplant
- 2 green peppers
- olive oil
- salt and pepper to taste
- Cut eggplant and green pepper into slices.
- Salt eggplant and let sit to drain some moisture for about 30-60 minutes, if desired.
- Place eggplant and green peppers on greased or lined baking pan (I used a silicon Silpat mat) with skin side down.
- Brush vegetables with olive oil and season with salt and pepper.
- Roast in preheated 400 degree F oven for 15 to 20 minutes or until soft and browned.
Array ( [serving_size] => 121 [calories] => 67 [carbohydrates] => 6.3 [protein] => 1.1 [fat] => 4.9 [saturated_fat] => 0.7 [polyunsaturated_fat] => 0 [monounsaturated_fat] => 0 [trans_fat] => 0 [cholesterol] => 0 [sodium] => 100 [potassium] => 244 [fiber] => 3.4 [sugar] => 3.2 [vitamin_a] => 150 [vitamin_c] => 46.2 [calcium] => 10 [iron] => 0.4 )
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