Keto Roasted Vegetables

Keto Roasted Vegetables is a vibrant Lebanese-inspired dish that features a medley of low-carb vegetables roasted to perfection with aromatic spices. This easy-to-make dish is not only delicious but also fits perfectly into a ketogenic lifestyle.

Ingredients

• Zucchini - 1 medium (approximately 200g)
• Bell pepper - 1 medium (approximately 150g)
• Eggplant - 1 small (approximately 150g)
• Red onion - 1 medium (approximately 100g)
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and chop the zucchini, bell pepper, eggplant, and red onion into bite-sized pieces.
3. In a large bowl, combine the chopped vegetables with minced garlic, olive oil, ground cumin, paprika, salt, and black pepper. Toss until all the vegetables are evenly coated.
4. Spread the seasoned vegetables on a baking sheet in a single layer.
5. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from a variety of vegetables.
• Low in carbohydrates, making it ideal for a ketogenic diet.

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