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Heat oven to 350?.
Place eggplant, bell peppers, onion, zucchini and mushrooms in a 2 qt casserole. Sprinkle evenly with basil.
Mix oil, vinegar, oregano, salt and pepper, drizzle evenly over vegetables.
Bake uncovered 30 minutes. Add tomatos; toss to coat. Bake uncovered 15 minutes longer or until vegetables are tender. Serve with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 15 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 25mg | 1 % | |
Potassium 518.9mg | 14 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 5.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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