Ingredients:
1 med eggplant
1 yellow squash
1 zucchini
1 1/4c olive oil
25 cloves garlic
1 Tbsp onion powder
1/2c bella mushrooms
3 plum tomatoes
salt and pepper
Cut the eggplant, yellow squash and zucchini into 3/4" disks and then quarter or 6-piece each disk to bite sized chunks. Toss in a bowl with 3/4 cup olive oil. Add in the garlic. Lay out on a baking pan and sprinkle the onion powder over the top. Cook at 400F for 20 minutes.
Mix together 1/4 cup oil and bella mushrooms, and spread over top of baking pan. Cook another 5 minutes. Now dice the tomatoes and mix those with the remaining 1/4 cup olive oil. Put this on top, adding salt and pepper to taste. Cook a final 10 minutes. Serve warm.
Let me note that you can easily add and subtract vegetables from this if you really don't like something. Other veggies that are good to add in are green peppers and black olives. Also note that this is a DELICIOUS leftover meal. Where some foods get soggy or dry when you try them the next day, we have had this 2 to 3 days later and it's still just as delicious out of the microwave as it was to start with.
Servings: 4
Carbs per serving: 10g
NOTE: Pretty much all of the carbs in this (a whopping 22.5g) come from the garlic. If you're on maintenance, 10g isn't a big deal. But if you're in an early stage, vastly reduce the garlic to get it down to 5g a person.
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