Roasted Eggplants, Peppers & Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb (remove)Red Ripe Tomatoes, 4 Italian tomato (remove)Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) (remove)Garlic, 4 clove (remove)Basil, 2 tbsp (remove)*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 canPanko Bread Crumbs, 0.33 cup (remove)Pepper, black, 1 tbsp (remove)Oregano, ground, 1 tsp (remove)Chicken stock, home-prepared, .5 cup (remove)
Preheat the oven to 450
Cut all the vegetagles in cubes. Sprinkle with salt, pepper, oregano, garlic, basil and olive oil. Stir in chicken stock (I use it in order to cut on olive oil, but you can use 4-6 tbls of evoo instead of chicken stock) and mix it all together. Add bread crumbs on top of the vegetagles. Bake for 35 min or until te vegetables are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user IRINAK.
Cut all the vegetagles in cubes. Sprinkle with salt, pepper, oregano, garlic, basil and olive oil. Stir in chicken stock (I use it in order to cut on olive oil, but you can use 4-6 tbls of evoo instead of chicken stock) and mix it all together. Add bread crumbs on top of the vegetagles. Bake for 35 min or until te vegetables are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user IRINAK.
Nutritional Info Amount Per Serving
- Calories: 140.3
- Total Fat: 3.4 g
- Cholesterol: 0.6 mg
- Sodium: 399.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 7.3 g
- Protein: 4.2 g
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