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Eggplant, Zucchini And Tomato Dish Recipe
A vegetable-filled side dish packing plenty of flavor. Pairs well with chicken, pork or fish.
Course
Side Dish
Cuisine
American
Keyword
eggplant, tomato, zucchini
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
people
Calories
196
kcal
Cost
10
Ingredients
2 to 3
zucchini
diced
1
eggplant
diced
1
cup
cherry tomatoes
sliced in half
1
onion
diced
4
garlic cloves
minced
2
tbsp.
olive oil
2
tbsp.
fresh basil
minced
2
fresh parsley
minced
2
tbsp.
coconut oil
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 375 F.
Grease a baking dish with coconut oil.
2 tbsp. coconut oil
In a bowl, combine all the vegetables, garlic, olive oil, and fresh herbs and season to taste.
2 to 3 zucchini,
1 eggplant,
1 cup cherry tomatoes,
1 onion,
4 garlic cloves,
2 tbsp. olive oil,
Sea salt and freshly ground black pepper,
2 fresh parsley
Transfer the vegetable mix to the greased baking dish.
Bake in the preheated oven for 20 to 25 minutes, covered.
Remove the cover, and cook for another 10 minutes.
Serve topped with fresh herbs.
2 tbsp. fresh basil
Nutrition
Calories:
196
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Sodium:
17
mg
|
Potassium:
676
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
837
IU
|
Vitamin C:
34
mg
|
Calcium:
56
mg
|
Iron:
1
mg