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Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Ingredients
- 1 medium eggplant, peeled and cubed
- 2 small zucchini, cubed
- ½ small yellow onion, chopped
- 1 (8 ounce) package mushrooms, sliced
- 1 ½ tablespoons tomato paste
- ½ cup water
- 1 clove garlic, minced
- ½ teaspoon dried basil
- salt and pepper to taste
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
Step 3
Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 118 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium111mg | 5% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber9g | 32% |
| Total Sugars13g | |
| Protein7g | |
| Vitamin C19mg | 96% |
| Calcium54mg | 4% |
| Iron3mg | 16% |
| Potassium1303mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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