Roasted garlic zucchini eggplant and tomato bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.0
- Total Fat: 17.4 g
- Cholesterol: 9.9 mg
- Sodium: 235.3 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.9 g
- Protein: 6.2 g
View full nutritional breakdown of Roasted garlic zucchini eggplant and tomato bake calories by ingredient
Number of Servings: 4
Ingredients
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2 zucchini cut in half lengthwise, then cut into 1/2 inch half-moon shapes
1 Japanese eggplant cut in half lengthwise & then cut into 1/2 inch shapes
2 C. quartered ripe tomatoes (or grape tomatoes)
1/2 sweet onion, minced
1/2 teaspoon crushed red pepper flakes
1/4 c. olive oil
salt and pepper to taste
1/2 c. grated Parmesan cheese
1 T. garlic powder
1 T. chopped fresh basil
Directions
1. Preheat oven to 450 degrees. Lightly oil a 9x13" baking dish.
2. Combine zuccini, eggplant, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.
3. Drizzle with olive oil, season with salt & pepper, mix well.
4. In a separate small bowl, combine Parmesan cheese, garlic powder and fresh basil. Set aside.
5. Roast vegetables until tender or slightly golden, about 18 minutes. Remove from oven; sprinkle with Parmesan mixture. Serve warm or at room temperature.
Serving Size: 1 cup
2. Combine zuccini, eggplant, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.
3. Drizzle with olive oil, season with salt & pepper, mix well.
4. In a separate small bowl, combine Parmesan cheese, garlic powder and fresh basil. Set aside.
5. Roast vegetables until tender or slightly golden, about 18 minutes. Remove from oven; sprinkle with Parmesan mixture. Serve warm or at room temperature.
Serving Size: 1 cup
Member Ratings For This Recipe
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SPARKLED146
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AMYK9412
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EVERGLAD