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georgian

Ajapsandali Style Roasted Vegetables With Walnut Garlic Crumble

This roasted dish pairs walnuts, chopped with garlic, minced, eggplant, cubed and zucchini, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

14 g Protein
42 g Carbohydrates
50 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 184g eggplant, cubed 46 kcal
  • 134g zucchini, sliced 23 kcal
  • 100g red bell pepper, sliced 31 kcal
  • 134g tomatoes, chopped 24 kcal
  • 50g red onion, sliced 20 kcal
  • 46g walnuts, chopped 301 kcal
  • 20g sunflower oil 177 kcal
  • 8g garlic, minced 12 kcal
  • 13g cilantro, chopped 5 kcal
  • 8g red wine vinegar 7 kcal
  • 2g ground coriander 6 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. Heat oven to 425 F (220 C). Line a sheet pan.
  2. eggplantzucchinired bell peppersunflower oilsalt
    Toss eggplant, zucchini, and bell pepper with oil, salt, and pepper. Roast 18 minutes, stirring once.
  3. tomatoesred onion
    Add tomatoes and red onion to the pan and roast 12-15 minutes more until vegetables are tender and browned at edges.
  4. walnutsgarlicground coriandersalt
    Meanwhile, mash garlic with a pinch of salt. Stir in walnuts and ground coriander to make a coarse crumble.
  5. walnutsgarliccilantrored wine vinegar
    Transfer roasted vegetables to a bowl. Fold in walnut-garlic crumble and chopped cilantro; add vinegar and toss.
  6. Rest 5 minutes so flavors meld; serve warm or at room temperature.

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