Steps:
- 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.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 15.9 g, Cholesterol 91.1 mg, Fat 22.5 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 13.4 g, Sodium 876.6 mg, Sugar 2.9 g
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