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Yield: Serves 4.
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Italian Vegetable Bake
| Nutrition Information | |
| Calories: | 92 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 294mg |
| Carbohydrates: | 17g |
| Dietary Fiber: | 5g |
| Sugars: | 8.4g |
| Protein: | 4g |
| Vitamin A: | 738.1iu (14%) |
| Vitamin C: | 13.7mg (22%) |
| Calcium: | 92mg (9%) |
| Iron: | 1.8mg (10%) |
1 tsp olive oil
1 tsp minced garlic
1 cup diced onion
1 small eggplant, diced with skin
1 15-oz can no-salt-added diced tomatoes
1 lb frozen green beans
1 Tbsp dried or fresh chopped basil
1 tsp dried oregano
2 Tbsp grated Parmesan cheese
Directions:
Preheat oven to 350 ºF. Heat olive oil in large nonstick skillet over medium-high heat. Add the garlic and onion and sauté until golden brown, about 3 minutes. Add the eggplant, tomatoes, green beans and seasonings. Bring to a boil then pour into a medium-sized baking pan. Top with Parmesan cheese. Bake in the oven for 20 minutes or until bubbly. Serve as a side dish or over brown rice or whole-grain pasta.
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