Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) Recipe
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Directions:
- Preheat oven to 350.
- Arrange eggplant, zukes and mushrooms in 9 square baking dish.
- Heat oil in small skillet over medium heat.
- Add onion, fennel, and garlic.
- Sautee 3-4 minutes until onion is tender.
- Add tomatoes with juice, basil, tomato paste and Splenda.
- Cook about 4 more minutes until sauce thickens.
- Pour sauce over veggies.
- Cover and bake 30 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.79 Kcal (280 kJ) | ||
| Calories from fat | 13.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Sodium | 23.42mg | 1% | |
| Potassium | 706.29mg | 15% | |
| Total Carbs | 10.52g | 4% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 1.5mg | 8% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.02 Kcal (134 kJ) | ||
| Calories from fat | 6.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 2% | |
|---|---|---|---|
| Sodium | 11.23mg | 1% | |
| Potassium | 338.62mg | 15% | |
| Total Carbs | 5.04g | 4% | |
| Sugars | 2.14g | 18% | |
| Dietary Fiber | 1.94g | 16% | |
| Protein | 2.06g | 9% | |
| Vitamin C | 15.6mg | 54% | |
| Iron | 0.7mg | 8% | |
| Calcium | 19.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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