Roasted Vegetables

Serves: 4

Ingredients

  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 medium eggplant, cut into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon MSG
  • ½ cup crumbled feta cheese
  • 2 tablespoon sherry vinegar
  • 1 tablespoon minced green onions
  • 1 tablespoon fresh parsley leaves
  • 1 tablespoon fresh cilantro leaves
  • ½ cup labne

Instructions

  1. Heat oven to 425F. Line baking sheet with parchment paper.
  2. Combine carrots, eggplant, 1 tablespoon olive oil, salt and MSG in large bowl; toss to combine. Spread onto prepared baking sheet. Bake 30 minutes. Stir. Bake an additional 30 minutes.
  3. Meanwhile, in a food processor combine feta, remaining olive oil, green onions, parsley and cilantro. Process until a paste is formed.
  4. Toss roasted vegetables with feta mixture. Spoon labne onto plate and top with vegetable mixture.
  • Calories: 260
  • Fat: 19 g
  • Protein: 6 g
  • Sodium: 690 mg
  • Carbohydrate: 17 g
  • Fiber: 5 g