Low Carb Parmesan Garlic Roasted Veggies

Ingredients

• 1 small eggplant
• 1 medium zucchini
• 1 medium red pepper
• 1 cup broccoli florets
• 1/4 medium onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 cup grated Parmesan
• Preheat the oven to 375F.

Instructions

1. Chop the eggplant into 1/2 inch cubes. Quarter the zucchini lengthwise and then chop into 1 inch pieces. Chop the red pepper, broccoli, and onion into 1 inch pieces. Leave the cherry tomatoes whole. (Eggplant takes longer to soften in the oven, hence the smaller pieces).
2. Spread all the vegetables on a large rimmed baking sheet. Drizzle with the oil and sprinkle with the minced garlic, salt, and pepper. Toss thoroughly to combine.
3. Bake 15 to 20 minutes, until the vegetables are tender and browned. Remove from the oven and sprinkle liberally with Parmesan. Return to the oven for a few minutes to melt the cheese.