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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.2
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 273.2 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.2 g

View full nutritional breakdown of Mediterranean Vegetables calories by ingredient
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Mediterranean Vegetables

Submitted by: EILEENNP

Introduction

Like a partially roasted ratatouille. Like a partially roasted ratatouille.
Number of Servings: 8

Ingredients

    2 tablespoons extra virgin olive oil
    2 medium onions, cut into chunks
    4 stalks celery, cut into chunks
    8 cloves of garlic, chopped
    2 medium eggplant, peeled and cut into chunks
    1 medium yellow summer squash, cut into cubes
    1 medium zucchini, cut into cubes
    2 cans (14.5 oz each) crushed tomatoes

Directions

Preheat oven to 400 degrees. In medium sized bowl, toss eggplant chunks with 1 tablespoon extra virgin olive oil. Place on cookie sheet covered with aluminum foil and roast for 20 minutes. In the meantime, toss the celery and onion chunks with the remaining tablespoon of extra virgin olive oil. After 20 minutes, stir the eggplant and add the celery and onion chunks. Roast another 20 minutes. Meanwhile, heat a large nonstick saucepan over medium heat. Add the crushed tomatoes, chopped garlic, summer squash and zucchini. Bring to a simmer and cook for 15 to 20 minutes. Add the roasted vegetables to the saucepan and season with salt and pepper to taste. Continue to simmer for 15 to 20 minutes to combine flavors.

May be eaten hot, cold, or at room temperature. May be tossed with hot pasta and freshly grated Parmesan cheese. Makes 4 to 6 one cup main dish servings or 8 to 10 one-half cup side dish servings. Nutritional information is based on 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EENIEMARIE.






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