Baked Mediterranean Vegetables

Baked Mediterranean Vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baked Mediterranean Vegetables calories by ingredient


Introduction

Serves 4 as a light entree, or 6 as a side dish. Full of the flavors and wonderful scents of summer Serves 4 as a light entree, or 6 as a side dish. Full of the flavors and wonderful scents of summer
Number of Servings: 4

Ingredients

    3 large ripe tomatoes, sliced
    2 medium or 3 small zucchini summer squash, sliced
    2 medium white or yellow onions, sliced thin
    4 TB Extra Virgin Olive Oil
    1/2 cup Chicken Broth
    4-6 TB of chopped fresh herbs (I used oregano, basil, and thyme from my garden)
    4 oz. of Atheno Feta Cheese Crumbles

Tips

If you want to make this dish vegetarian, use vegetable broth in place of chicken broth. For vegan recipe, also omit the feta cheese.


Directions

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.