Lunch

Eggplant zucchini tomato roast is for Lunch.

Eggplant zucchini tomato roast takes 20 minutes to prepare.

Eggplant zucchini tomato roast takes 45 minutes to cook.

Eggplant zucchini tomato roast makes 5 servings.

The ingredients for Eggplant zucchini tomato roast are:

5 tbsp Basil
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
2 clove Garlic
0.50 cup, chopped Onions, raw
1 cup, sliced Zucchini
1.50 cup, chopped or sliced Red Ripe Tomatoes
0.10 cup, sliced Jalapeno Peppers
5 tbsp Cilantro, raw

Here is how you make Eggplant zucchini tomato roast:

Peel and slice eggplant Lay in the bottom 9x13 baking pan, use cooking sprayPlace garlic, onions, jalapeno, basil and the tomatoes in chopper, blend until like a salsa.Spoon half over eggplant.Add beansAdd slices of zucchini over thisSpread salsa over zucchini. Cover with foil and bake at 350 for 45 minutes.Serving Size:?5 1.25 cup servings

The nutritional information for Eggplant zucchini tomato roast is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 50.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 9.5 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 3.9 g
• Protein: 2.0 g

The dietary needs meet for Eggplant zucchini tomato roast is Vegetarian