Sardina Vegetale

12 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    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.
  3. 3
    Bake vegetables in the preheated oven on the bottom rack until slightly tender, about 20 minutes.
  4. 4
    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.

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