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Coconut & Lemongrass Roasted Vegetables

Ingredients

Scale
  • 1 eggplant
  • 1 zucchini
  • 3 carrots
  • 1 jalapeno
  • 2 tablespoon coconut oil
  • light olive oil
  • thai basil
  • salt
  • lemongrass

Instructions

  1. Cut all the vegetables into pieces of about the same size. Cover with foil and cook for 20 at 350. After 20 minutes, remove foil and stir. Finish off uncovered for 10 more minutes. * Oven temperatures differ, so check frequently to prevent burning, or to cook longer.