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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This is adapted from the low-sodium cookbook Lite Up Your Life by Waynell Harris & Sherry Whitehurst, but with a couple of alterations in seasonings (the changes don't add sodium). Harris & Whitehurst call this 12 servings, but I'd say it's more like 6 (it depends on how much other stuff you serve with it, I guess). Ingredients:
1 (1 1/2 lb) eggplants, unpeeled,cubed |
1/2 lb zucchini, unpeeled,cubed |
1 medium onion, cut in wedges |
1 lb fresh tomato, peeled and cut in wedges |
1/2 teaspoon salt-free italian herb seasoning, to taste |
1/4 teaspoon instant minced garlic or 1/4 teaspoon garlic powder |
1 tablespoon extra virgin olive oil |
3/4 teaspoon sugar |
2 teaspoons grated parmesan cheese |
Directions:
1. Combine eggplant through garlic in an ovenproof casserole.
2. Drizzle oil over top& toss vegetables lightly to coat.
3. Sprinkle sugar and parmesan over top.
4. Bake, uncovered, at 375°F about 11/4 hours until vegetables are tender.
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