Roasted Vegetable Recipe

	Preparation Time
	20 minutes

	Cooking Time
	15 minutes

	Servings
	6 persons

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Roasted Vegetable Recipe tastes simply delicious! It is not only mouthwatering but also exceptionally nourishing! This recipe is definitely one to try out for the entire family!

Nutrition Facts

Amount per Serving

Calories 93.73 kcal

% Daily Value *

Total Fat 0.82 g: 1.3 %
Saturated Fat Content 0.17 g: 0.8 %
Cholesterol 0.00 mg: 0 %
Sodium 92.05 mg: 3.8 %
Total Carbohydrate: 7.1 %
Dietary Fiber 8.26 g: 33 %
Sugars 9.53 g: 23.8 %
Protein 4.39 g: 8.8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Spices, pepper, black	1 dash
Salt	1 dash
Fresh rosemary	6 sprig
Cabbage, red, raw	1 head, medium about 5" dia
Eggplant, raw	1 eggplant, unpeeled approx 1-1/4 lb
Zucchini squash, with skin, raw	2 medium
Hot chili red pepper, raw	1 pepper
Fennel, bulb, raw	1 bulb

Preparation method

Slice zucchini diagonally, cut eggplant into small pieces, divide cabbage in 4 pieces leaving the stem in every section to hold it together then dice the pepper. Follow the same way to cut fennel as well.
Heat the grill or barbecue. Boil fennel and cabbage in water for 3 minutes.
Use a wooden skewer to pierce a hole in every piece of vegetable. Take a rosemary twig and thread in the pieces of vegetables.
Brush the twigs with olive oil and season it with pepper and salt. Cook them under hot grill or on hot coals for 8 to 10 minutes.

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