Eggplant zucchini tomato roast
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 50.0
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.9 g
- Protein: 2.0 g
View full nutritional breakdown of Eggplant zucchini tomato roast calories by ingredient
Introduction
Don't know what else to call it but I liked it. Don't know what else to call it but I liked it.Number of Servings: 5
Ingredients
-
5 tbsp Basil
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
2 clove Garlic
0.50 cup, chopped Onions, raw
1 cup, sliced Zucchini
1.50 cup, chopped or sliced Red Ripe Tomatoes
0.10 cup, sliced Jalapeno Peppers
5 tbsp Cilantro, raw
Directions
Peel and slice eggplant
Lay in the bottom 9x13 baking pan, use cooking spray
Place garlic, onions, jalapeno, basil and the tomatoes in chopper, blend until like a salsa.
Spoon half over eggplant.
Add beans
Add slices of zucchini over this
Spread salsa over zucchini.
Cover with foil and bake at 350 for 45 minutes.
Serving Size: 5 1.25 cup servings
Lay in the bottom 9x13 baking pan, use cooking spray
Place garlic, onions, jalapeno, basil and the tomatoes in chopper, blend until like a salsa.
Spoon half over eggplant.
Add beans
Add slices of zucchini over this
Spread salsa over zucchini.
Cover with foil and bake at 350 for 45 minutes.
Serving Size: 5 1.25 cup servings