Mediterranean Vegetable Bake
- Number of Servings: 6
Ingredients
2 tomartoes, sliced1 small red onion, sliced1 medium zucchini, sliced1 small eggplant, sliced1 small yellow squash, sliced1 large portobello mushroom, sliced2 cloves garlic, finely chopped3 tablespoons olive oil2 teaspoons chopped fresh rosemary leaves2/3 cup dry white winesalt and black pepper
1. preheat oven to 350. grease bottom of oval casserole or 13 x 9 inch baking dish.
2. arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to make attractive arrangement; sprinkle evenly with garlic. mix olive oil and rosemary in small bowl; drizzle over vegetables.
3. pour wine over vegetables; season with salt and pepper. cover loosely with foil. bake 20 minutes. uncover, bake 10 to 15 minutes or until vegetables are tender
Number of Servings: 6
Recipe submitted by SparkPeople user MHEADY0001.
2. arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to make attractive arrangement; sprinkle evenly with garlic. mix olive oil and rosemary in small bowl; drizzle over vegetables.
3. pour wine over vegetables; season with salt and pepper. cover loosely with foil. bake 20 minutes. uncover, bake 10 to 15 minutes or until vegetables are tender
Number of Servings: 6
Recipe submitted by SparkPeople user MHEADY0001.
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 12.5 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 4.1 g
- Protein: 3.2 g
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