Roasted Eggplants, Peppers & Tomatoes


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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Eggplants, Peppers & Tomatoes calories by ingredient
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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 can
    Panko Bread Crumbs, 0.33 cup (remove)
    Pepper, black, 1 tbsp (remove)
    Oregano, ground, 1 tsp (remove)
    Chicken stock, home-prepared, .5 cup (remove)

Directions

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.

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