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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 35.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.1 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.4 g

View full nutritional breakdown of Vegetarian Casserole calories by ingredient
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Vegetarian Casserole

Submitted by: PARADISEFOUND


Number of Servings: 4

Ingredients

    1 large eggplant
    1 large potato
    1 green bell pepper
    1 onion
    1 summer squash
    2 Roma tomatoes
    1/2 cup fresh green beans
    2 oz whole fresh mushrooms
    1 garlic clove, peeled
    1 1/4 teaspoon chopped fresh dill weed
    1 1/4 teaspoon chopped fresh oregano
    1 1/4 teaspoon chopped fresh basil
    1/8 cup tomato sauce
    1 1/2 tablespoon olive oil
    salt and pepper to taste

Directions

1. Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.

2. Preheat oven to 375 degrees F (190 degrees C)

3. Cut the potatoes, green bell pepper, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic clove.

4. Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.

5. Bake at 375 degrees F for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PARADISEFOUND.






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