Roasted Vegies


1 eggplant/aubergine, sliced into rounds (see image)

2 zucchini, sliced into spears or rounds (see image)

3 red, yellow, and/or orange peppers/capsicum, sliced or as in image

8-10 cocktail onions or yellow onions sliced in 1/4's

1 Fennel, if you like



  1. Preheat oven to 350F/180C.

  2. Slice all vegetables as detailed in ingredients. 

  3. Cover baking tray/cookie sheet with silver foil and spray with olive oil spray. 

  4. Lay all vegies on tray/sheet and sprinkle with Himalyan salt to sweat. Leave for about 10 mins. 

  5. Pat off 'sweat' with paper towel.

  6. Dust with oregano on some vegies if you like. Works well on Eggplant. 

  7. Spray vegies with olive oil spray and place into oven for about 30 mins until soft. 

  8. If need more browning, turn oven to broil/grill and cook for another 3-5 mins, watching to ensure no burning. 

  9. Serve together with protein of choice.

Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

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