sardina vegetale

Ingredients

• Servings: 6
• 3 tablespoons coconut oil, divided
• 1/2 eggplant, cut into cubes
• 2 zucchini, cut into cubes
• 1 cup garbanzo beans
• 1 yellow squash, cut into cubes
• 1/4 onion, sliced
• 1/4 cup kalamata olives
• 3 cloves garlic, sliced
• 4 teaspoons dried rosemary, divided
• 8 ounces sardines
• 1/2 teaspoon garlic powder
• 1 cup feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread 1 teaspoon coconut oil into the bottom of a cast iron skillet or baking dish. add eggplant, zucchini, garbanzo beans, yellow squash, onion, kalamata olives, and garlic to cast iron skillet. sprinkle 2 teaspoons rosemary over vegetable mixture and toss to coat vegetables in oil.
• bake vegetables in the preheated oven on the bottom rack until slightly tender, about 20 minutes.
• heat the remaining coconut oil in a frying pan over medium-high heat; place sardines in the hot oil and sprinkle with garlic powder and the remaining rosemary. fry sardines until heated through, about 5 minutes. top roasted vegetables with sardines and feta cheese.