Vegetarian

Italian Veggie Bake is for Dinner.

Italian Veggie Bake takes 15 minutes to prepare.

Italian Veggie Bake takes 60 minutes to cook.

Italian Veggie Bake makes 6 servings.

The ingredients for Italian Veggie Bake are:

2 cups Eggplant, peeled, cubed
2 med Zucchini, cubed
1 med Red Onion, coarsely chopped
3 oz Crimini mushroom, sliced
4 med Celery Raw stalk, sliced
4 med Roma Tomato, coarsely chopped
5 Garlic clove coarsely chopped
1 tsp Sea Salt
1 tsp Black Pepper, coarse grind
2 tbsp Basil, fresh, chopped
1 tbsp Rosemary, fresh
1 tbsp Oregano, fresh
3 tbsp Bertolli EVOO, divided

Here is how you make Italian Veggie Bake:

Preheat oven to 350 degrees F.Heat 1 tbsp olive oil in large skillet or wok over medium heat. Saute eggplant, zucchini, onion and celery 5 minutes. Add garlic and saute another minute. Add tomato and spices, stirring until mixed in.Pour mixture into a 9x13 inch glass pan. Cover and bake 30 minutes. Uncover and bake an additional 10 minutes.Let cook 10 minutes and serve over pasta if desired.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user RUTHEY01.

The nutritional information for Italian Veggie Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 100.7

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 414.5 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.7 g
• Protein: 1.7 g

Italian Veggie Bake is Italian cuisine.

The dietary needs meet for Italian Veggie Bake is Vegan