This dish is incredibly easy to pull together and is exceptionally good with charcoal grilled meats. Shown above with a rib-eye steak. This flavor reminds me so much of the vegetable stew I ate wehn we lived in Teheran, Iran when I was a small child. I have even been known to cook the veggies in a grilling basket right on the grill with the meat! It’s even BETTER that way! This dish always elicits a thumbs up from diners and definitely sits proudly amongst my very best-tasting veggie recipes. You can certainly use other spice blends here, but the Shawarma blend is what makes this recipe truly unique! This is an Atkins Induction friendly recipe. If you have leftovers, I often cut up any leftover grilled meats and toss it right in the vegetables for lunch the next day. You will find that this is one of those dishes that just tastes better every time you reheat it, assuming there ARE any leftovers! 😉

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INGREDIENTS:

1 medium yellow squash cut in 1″ chunks (or zucchini is OK)

1 small eggplant (about 10-12 oz) cut in ½” slices, then cut those in quarters

4 plum tomatoes cut into quarters

1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks

1 red bell pepper seeded and cut in 1″ chunks

1 purple onion cut into ½” wedges, layers separated

12 cloves garlic (entire bulb, cloves peeled but left whole)

2 T. Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/

¼ tsp. each salt & black pepper (opt.)

Splash of olive oil (about 2 T., or more if you can afford the calories)

DIRECTIONS: Preheat oven to 425º. Cut up all veggies and place in large mixing bowl. Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings. Toss to try and coat all veggies with oil. Pour into glass casserole pan and bake at 425º for about 30-40 minutes, stirring every 15 minutes.

NUTRITIONAL INFO: Serves 6, each serving contains:

91 calories, 5.0 g fat, 11.45 g carbs, 3.48 g fiber, 7.97 NET CARBS, 2.22 g protein, 105 mg. sodium