Anti Inflammatory Whole30 Garlic Chive Roasted Vegetable Egg Plate

Total time45 min

Prep time15 min

Cook time30 min

4.5

(22)

Anti Inflammatory Whole30 Garlic Chive Roasted Vegetable Egg Plate

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the roasted vegetables

1 medium zucchini, cut into ¾-inch half-moons
1 medium red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1 cup broccoli florets, cut into bite-sized pieces
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp smoked paprika

For the garlic-chive drizzle

2 tbsp olive oil
2 cloves garlic, minced
3 tbsp fresh chives, finely chopped
1 tbsp fresh lemon juice
¼ tsp red pepper flakes (optional)

For the eggs

1 tbsp olive oil
4 large eggs
1 pinch kosher salt

Instructions

1
Preheat the oven to 425°F (220°C). Line an 18×13-inch sheet pan with parchment paper or foil.
2
Spread the zucchini, red bell pepper, broccoli florets, and cherry tomatoes on the prepared sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt, black pepper, and smoked paprika. Toss to coat and spread into a single layer, keeping the cherry tomatoes toward the center so they don't roll off.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!