Ingredientes para Baked Zucchini Eggplant Aubergine And Tomatoes
- 2 eggplants, cut into ½-inch rounds
- 2 zucchinis, cut into ½-inch rounds
- 4 tomatoes, sliced
- Onion
- Sliced Mushrooms
- Dried Thyme
- Chicken Stock
- 4 garlic cloves, minced
- Soy Sauce
- 1/4 teaspoon black pepper
- Cooking Spray
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 cup freshly grated Parmesan cheese (optional)
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Como fazer Baked Zucchini Eggplant Aubergine And Tomatoes
- Preheat oven to 375°F (190°C).
- In a large bowl, combine zucchini, eggplant, tomatoes, olive oil, garlic, oregano, basil, salt, and pepper. Toss gently to coat evenly.
- Spread the vegetable mixture in a single layer in a baking dish.
- Bake for 40-45 minutes, or until the vegetables are tender and slightly browned.
- If desired, sprinkle with Parmesan cheese during the last 5 minutes of baking.
- Remove from oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
29g
Fat
0g
Carbs
5g
