½ medium to large eggplant, cut into ¼-inch thick slices
1 medium red or yellow pepper, quartered and cut into ¼-inch slices
1 small to medium summer squash or zucchini, cut into ¼-inch rounds
8 spears asparagus, trimmed and halved lengthwise
2 garlic cloves, smashed
3 tablespoons olive oil
½ teaspoon sea or kosher salt
pinch freshly ground black pepper
2 sprigs fresh thyme
Nutritional information per serving (based on 6 servings):
Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 134mg • calc. 17mg • fiber 3g
2. Remove and serve immediately.
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