Veggie Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 150.1
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,194.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.2 g
- Protein: 2.6 g
View full nutritional breakdown of Veggie Bake calories by ingredient
Introduction
Vegan & Yummy Vegan & YummyNumber of Servings: 6
Ingredients
-
1 unpeeled eggplant, cubed or sliced
2 large red bell peppers, seeded and cut
2 c. sliced fresh mushrooms
3 cloves fresh garlic peeled and cut in quarters
2 medium tomatos, cubed and seeded
1/3 cup olive oil (or less)
Directions
Wash & cut eggplant. To leech out any bitterness either soak in salt water for 10 - 15 minutes or cover with salt for 5 - 10 minutes. Rinse well and pat dry.
Add all ingredients except tomato to large baking dish and toss with olive oil - use just enough to lightly coat all veggies
Add salt, pepper, italian seasoning to taste
Bake at 450 F for 30 minutes stirring once or twice to keep from sticking to pan.
Serve warm (or hot).
Number of Servings: 6
Recipe submitted by SparkPeople user ALLIGATORSHEL.
Add all ingredients except tomato to large baking dish and toss with olive oil - use just enough to lightly coat all veggies
Add salt, pepper, italian seasoning to taste
Bake at 450 F for 30 minutes stirring once or twice to keep from sticking to pan.
Serve warm (or hot).
Number of Servings: 6
Recipe submitted by SparkPeople user ALLIGATORSHEL.