Keto Springtime Baked Veggies Side Dish
This Keto springtime baked veggie side dish is incredibly delicious and simple to make. It requires only a few vegetables and less than 1 hour to make. The best thing about it is it requires little hands-on preparation and minimal effort to put together. It is light, making it the perfect Keto springtime side dish to pair with other meals.
How to Make It
Step 1
Preheat the oven to 360F/180C. Start by cutting the eggplant, zucchini, tomato, and red onion into ½ cm thick rounds and cut the turnip into half-rounds.
Step 2
In a small mixing bowl, add the olive oil, oregano, basil, paprika, garlic powder, balsamic vinegar, and vegetable broth. Whisk to combine to form a uniform mixture. Set aside.
Step 3
Begin layering the chopped vegetables in a round oven-safe baking dish. Start by arranging the eggplant as the outermost layer, then the zucchini, then the turnips, onions, and finally, the tomatoes.
Step 4
Pour the glaze over the vegetables. Crack fresh black pepper over the vegetables together with a pinch of salt. Transfer the baking dish to the oven. Bake for 30-40 minutes until the vegetables are slightly charred on top.
Step 5
Using a spatula, scoop out the vegetables and serve on a plate. Garnish with chopped parsley. Enjoy with your favoriKeto main dishes.
Ingredients
- Eggplant Raw
250 g
- Zucchini, cooked from fresh
1 medium
- Tomato
1 small – 2 2/5″ diameter
- Onion, white, yellow or red, raw
0.5 small
- Turnip, raw
1 small
- Extra virgin olive oil
3 tbsp
- Oregano, ground
1 tsp
- Basil, dried
1 tsp
- Garlic powder
1 tsp
- Balsamic vinegar
1 tbsp
- Vegetable broth, bouillon or consomme
4 tbsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Parsley
1 tbsp, chopped