Mediterranean Vegetable Bake

Name: Mediterranean Vegetable Bake
Yield: 4 servings
Ingredients: 2 tomatoes, sliced; 1 small red onion, sliced; 1 medium zucchini, sliced; 1 small eggplant, sliced; 1 large portabella mushroom, sliced; 2 garlic cloves, finely chopped; 3 tablespoons olive oil; 2 teaspoons chopped fresh rosemary; 2/3 cup dry white wine; salt and black pepper

Vegetarian

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Ingredients

2 tomatoes, sliced ⓘ
1 small red onion, sliced
1 medium zucchini, sliced ⓘ
1 small eggplant, sliced ⓘ
1 large portabella mushroom, sliced ⓘ
2 garlic cloves, finely chopped ⓘ
3 tablespoons olive oil ⓘ
2 teaspoons chopped fresh rosemary ⓘ
2/3 cup dry white wine ⓘ
salt and black pepper ⓘ

Instructions

Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
Sprinkle garlic evenly over top.
Mix olive oil with rosemary in small bowl; spread over top.
Pour wine over vegetables; season with salt and pepper.
Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

Nutrition & Diet Analysis (per serving)

427 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 5.1g 10% DV

Total Fat 33.3g 43% DV

Carbs 33.9g 12% DV

Fiber 13.3g 48% DV

Sugar 4.8g 10% DV

Electrolytes

Sodium 9918.5mg 100% DV

Potassium 556.8mg 12% DV

Vitamins & Minerals

Vitamin A 64.8mcg 7% DV

Vitamin C 28.9mg 32% DV

Vitamin D 0.1mcg 1% DV

Calcium 347.8mg 27% DV

Iron 8.7mg 48% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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