by KetoDietApp.com
Step 1Preheat oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Cut the zucchini and eggplant into small (about 1 cm/ 1/2 inch) slices. Slice the bell peppers. Slice the broccoli and cauliflower (about 1 cm/ 1/2 inch pieces). Halve the red onion and slice the onion. Place all of the vegetables in a large baking tray and top with asparagus spears (snap the hard ends if they are not trimmed).
Step 2In a bowl, whisk the olive oil, lemon juice, and minced garlic until emulsified. Pour over the vegetables. Sprinkle them with oregano, salt and pepper and toss to combine. Bake for 35 to 45 minutes, mixing the vegetables and turning the tray half way.
Step 3Remove from the oven and set aside to cool down slightly before serving.
Step 4Serve as a side with any fish, seafood, meat or even cheese. Try with baked salmon (add a few fillets for the last 20 minutes of the cooking process), grilled halloumi slices (add in the last 10 minutes) or feta (crumble all over and return to bake for 5 more minutes).
Step 5Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving.