Italian

Roasted Eggplants, Peppers and Tomatoes is for Dinner.

Roasted Eggplants, Peppers and Tomatoes takes 10 minutes to prepare.

Roasted Eggplants, Peppers and Tomatoes takes 35 minutes to cook.

Roasted Eggplants, Peppers and Tomatoes makes 6 servings.

The ingredients for Roasted Eggplants, Peppers and Tomatoes are:

Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb (remove)
Red Ripe Tomatoes, 4 Italian tomato (remove)
Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) (remove)
Garlic, 4 clove (remove)
Basil, 2 tbsp (remove)
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can
Panko Bread Crumbs, 0.33 cup (remove)
Pepper, black, 1 tbsp (remove)
Oregano, ground, 1 tsp (remove)
Chicken stock, home-prepared, .5 cup (remove)

Here is how you make Roasted Eggplants, Peppers and Tomatoes:

Preheat the oven to 450Cut all the vegetagles in cubes. Sprinkle with salt, pepper, oregano, garlic, basil and olive oil. Stir in chicken stock (I use it in order to cut on olive oil, but you can use 4-6 tbls of evoo instead of chicken stock) and mix it all together. Add bread crumbs on top of the vegetagles. Bake for 35 min or until te vegetables are tender.Number of Servings: 6Recipe submitted by SparkPeople user IRINAK.

The nutritional information for Roasted Eggplants, Peppers and Tomatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.3

• Total Fat: 3.4 g
• Cholesterol: 0.6 mg
• Sodium: 399.6 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 7.3 g
• Protein: 4.2 g

Roasted Eggplants, Peppers and Tomatoes is Italian cuisine.

The dietary needs meet for Roasted Eggplants, Peppers and Tomatoes is Low Fat