Description
Other items you need:
Paper towels
Cookie sheet (Affiliate Link)
Wire racks
Large bowl
Nonstick spray
Ingredients
- 2 eggplant (cut in thin slices, then sweat for 12 hours on paper towels)
- 2 zucchini (cut in thin slices, then sweat for 6 hours on paper towels)
- 4 tomatoes (cut into 1/2 inch slices)
- 2 tbsp of olive oil (Affiliate Link)
- 1 tbsp oregano dried
- 1 tbsp granulated garlic
- Salt and pepper to taste
- Course Kosher salt for sweating the Eggplant and Zucchini
Instructions
- Preheat the oven to 425 degrees.
- Slice the eggplant into long thin (1/4 to 1/2 inch) strips. Layout a paper towel on a plate. Lay the eggplant down on the paper towel. Add a sprinkle of Kosher salt on the eggplant slices. Then, add another paper towel and place more eggplant slices on them and add kosher salt. Repeat this until you have layered all the eggplants. Then cover the top of the eggplant with one last paper towel. Let sweat for at least 12 hours. Have way through, turn the eggplant slices over onto new paper towels and add salt again to the other side.
- Now it is time to do the same thing with the zucchini. Repeat this process above to sweat the zucchini.
- Slice the tomatoes about 1/2 inch in thickness.
- After the sweating period, add all the ingredients to a large bowl. Then toss so that it is completely covered. If it looks dry and not completely coated, add more olive oil (Affiliate Link).
- Next, using a rack and a cookie sheet (Affiliate Link), spray the cookie sheet (Affiliate Link) rack with nonstick spray. This will help the veggies not stick too much when roasting.
- Lay out the slices of the eggplant, zucchini, and tomatoes.
- Place the baking sheet (Affiliate Link) and rack with veggies on it in the oven for 20 minutes. Turn the veggies over and cook for another 10-15 minutes or until roasted and browned lightly.
- Pull the baking sheet (Affiliate Link) out and let cool for about 10 minutes or until easy to handle.
- On a cutting board (Affiliate Link), chop up all the sliced zucchini eggplant and tomatoes.
- Add to a bed of cauliflower rice (premade or made from scratch).
- Prep Time: 12 hours 15 minutes
- Cook Time: 45 minutes
- Category: Roasted vegetables
- Method: oven roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120.52 kcal
- Sugar: 10.3 g
- Sodium: 785.14 mg
- Fat: 5.27 g
- Saturated Fat: 0.79 g
- Trans Fat: 0.0 g
- Carbohydrates: 18.13 g
- Fiber: 7.73 g
- Protein: 3.72 g
- Cholesterol: 0.0 mg