Zucchini and Eggplant Toss

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 fresh unpeeled eggplant, cut into 1" cubes1 large baby zucchini, cut into 1" cubes1 cup raw sweet red peppers (or bell peppers)1 cup fresh sliced mushrooms1 cup fresh raw onions1 tsp ground oregano0.5 tbsp basil3 tsp worchestershire sauce0.5 tsp black pepperA spray on non-stick cooking spray
Directions
Preheat oven to 350 F. Clean, peel, and cut vegetables. Place all ingredients in a ziploc bag and close. Shake to cover vegetables in the worchestershire sauce and spices. Lightly spray a glass baking dish (13" x 9") with non-stick no calorie cooking spray. Spread vegetables evenly in dish. Bake uncovered for about 45 minutes or until vegetables are as done as you like. You can also do this recipe on the grill by wrapping the veggies in aluminum foil, or you can saute them in a saucepan if you prefer. I usually serve this with baked fish, so I bake the veggies. Makes 6 servings - about 1 1/2 cups each depending on how small you chop the veggies.

I normally serve this with fish poached in lemon juice and rice. The leftovers are fabulous in tortilla wraps. They make a quick, easy, and low calorie lunch!

Number of Servings: 6

Recipe submitted by SparkPeople user CHANNELED.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 47.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.2 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.0 g

Member Reviews
  • LDASIS
    Not quite as good as I expected. I had to add some parsely to take away the Worchestershire sauce flavor. - 12/24/10