Eating Pegan | Greek Veggie Bowls

Greek Veggie Bowls

1 red bell pepper, cubed
1 green bell pepper, cubed
1 eggplant, cubed
1 red onion, sliced
1 large zucchini, sliced
2 cups grape tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
1/2 teaspoon black pepper

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
  • Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
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