Directions:
- Heat dressing in large skillet on medium heat. Add onion; cook 5 minutes or until tender.
- Add eggplant; cook and stir 5 minutes.
- Add zucchini, pepper and mushrooms; cook and stir 5 minutes.
- Add tomatoes, bring to boil. Reduce heat to low and cover.
- Simmer 15 minutes or until vegetables are tender, stirring occasionally.
- Pour mixture into casserole dish; sprinkle with cheese. Refrigerate until ready to serve.
- Cover and bake 25-30 minutes, or until heated through. Sprinkle with parsley just before serving.
- Note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.43 Kcal (157 kJ) | ||
| Calories from fat | 11.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 1% | |
| Sodium | 60.28mg | 3% | |
| Potassium | 171.86mg | 4% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 0.2mg | 1% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.06 Kcal (197 kJ) | ||
| Calories from fat | 14.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 2% | |
|---|---|---|---|
| Cholesterol | 3.42mg | 1% | |
| Sodium | 75.79mg | 3% | |
| Potassium | 216.07mg | 4% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 3.56g | 11% | |
| Dietary Fiber | 2g | 6% | |
| Protein | 2.8g | 4% | |
| Vitamin C | 22.1mg | 29% | |
| Iron | 0.3mg | 1% | |
| Calcium | 62mg | 5% | |
* 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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