Ginger-Roasted Vegetables
| Nutrition Information | |
| Calories: | 280 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 15mg |
| Carbohydrates: | 56g |
| Dietary Fiber: | 3g |
| Sugars: | 7g |
| Protein: | 9g |
| Vitamin A: | 2500iu (50%) |
| Vitamin C: | 12mg (20%) |
| Calcium: | 40mg (4%) |
| Iron: | 2.7mg (15%) |
2 teaspoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
1/4 teaspoon ground ginger
Pinch cayenne pepper
1/2 pound eggplant, cut into slices or chunks
1 medium onion, quartered
1 medium tomato, quartered
1/4 pound mushrooms, washed and halved
1 large carrot, cut into thick diagonal slices
4 cups brown rice, cooked
In a large bowl, stir together honey, sesame oil, ginger and cayenne. Preheat oven to broil.
Toss vegetables with ginger mixture. Arrange vegetables on a nonstick baking pan; pour the remaining sauce over vegetables. Broil vegetables until browned and tender, about 15 minutes. Serve immediately over cooked brown rice.
This dish goes well with grilled chicken or fish.
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