Preheat oven to 400 degrees and grab a big baking dish or short-sided cookie sheet.
Slice the fairytale eggplant in half.
Chop sweet bell pepper, creole tomato, onion, parsley, and dill.
Shuck corn and slice kernels off cob.
Add salt & pepper to taste.
Add olive oil and garlic cloves (whole)
Roast for about 20 minutes until the veggies are fragrant, soft and caramelized.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 439.6mg||15 %|
|Potassium 157.4mg||4 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 4.5g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 37
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