Baked Mediterranean Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large ripe tomatoes, sliced2 medium or 3 small zucchini summer squash, sliced2 medium white or yellow onions, sliced thin4 TB Extra Virgin Olive Oil1/2 cup Chicken Broth4-6 TB of chopped fresh herbs (I used oregano, basil, and thyme from my garden)4 oz. of Atheno Feta Cheese Crumbles
Saute' the onions in the EVOO over medium heat, 8-10 minutes till soft and becoming transparent. Butter or spray a medium baking dish. Preheat oven to 350 degrees F. Place the sauteed onions in the bottom of the baking dish, add kosher salt and fresh ground black pepper to taste. Layer the sliced tomatoes and zucchini on top of the onions. Chop any variety of fresh herbs you would like and place on top of the sliced vegetables. Cover the entire dish evenly with the broth. Sprinkle the top with the feta cheese. Bake 45-60 minutes until bubbly and cheese lightly browned.
Serving Size: Serves 4 as a light entree, or 6 as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user NJVELDT.
Serving Size: Serves 4 as a light entree, or 6 as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user NJVELDT.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 18.6 g
- Cholesterol: 17.3 mg
- Sodium: 343.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.7 g
- Protein: 4.8 g
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