Mallorca-Style Vegetable Bake
Minutes Prep time: 30
Minutes Total time: 50
Servings: 12
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 50
Servings: 12
Difficulty: easy
1 pound baking potatoes, cut into 1/2-inch cubes
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 pound eggplant, peeled, cut into 1/2-inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 33 mg | 3% |
Carbohydrate | 15 g | 5% |
Cholesterol | 0 | |
Total Fat | 3 g | 4% |
Iron | 1 mg | 5% |
Calories | 85 kcal | 4% |
Sodium | 190 mg | 8% |
Protein | 2 g | 4% |
Saturated Fat | 2% | |
Sugars | 4 g | 0 |
Vitamin C | 13 mg | 22% |
Preheat oven to 400°F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered 10 minutes more or until desired doneness.
Mallorca-Style Vegetable Bake