Mediterranean Vegetable Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 134.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 12.5 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 4.1 g
- Protein: 3.2 g
View full nutritional breakdown of Mediterranean Vegetable Bake calories by ingredient
Number of Servings: 6
Ingredients
-
2 tomartoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 small yellow squash, sliced
1 large portobello mushroom, sliced
2 cloves garlic, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary leaves
2/3 cup dry white wine
salt and black pepper
Directions
1. preheat oven to 350. grease bottom of oval casserole or 13 x 9 inch baking dish.
2. arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to make attractive arrangement; sprinkle evenly with garlic. mix olive oil and rosemary in small bowl; drizzle over vegetables.
3. pour wine over vegetables; season with salt and pepper. cover loosely with foil. bake 20 minutes. uncover, bake 10 to 15 minutes or until vegetables are tender
Number of Servings: 6
Recipe submitted by SparkPeople user MHEADY0001.
2. arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to make attractive arrangement; sprinkle evenly with garlic. mix olive oil and rosemary in small bowl; drizzle over vegetables.
3. pour wine over vegetables; season with salt and pepper. cover loosely with foil. bake 20 minutes. uncover, bake 10 to 15 minutes or until vegetables are tender
Number of Servings: 6
Recipe submitted by SparkPeople user MHEADY0001.