Vegetarian

Zucchini and Eggplant Toss is for Side Dish.

Zucchini and Eggplant Toss takes 10 minutes to prepare.

Zucchini and Eggplant Toss takes 45 minutes to cook.

Zucchini and Eggplant Toss makes 6 servings.

The ingredients for Zucchini and Eggplant Toss are:

1 fresh unpeeled eggplant, cut into 1" cubes
1 large baby zucchini, cut into 1" cubes
1 cup raw sweet red peppers (or bell peppers)
1 cup fresh sliced mushrooms
1 cup fresh raw onions
1 tsp ground oregano
0.5 tbsp basil
3 tsp worchestershire sauce
0.5 tsp black pepper
A spray on non-stick cooking spray

Here is how you make Zucchini and Eggplant Toss:

Preheat oven to 350 F. Clean, peel, and cut vegetables. Place all ingredients in a ziploc bag and close. Shake to cover vegetables in the worchestershire sauce and spices. Lightly spray a glass baking dish (13" x 9") with non-stick no calorie cooking spray. Spread vegetables evenly in dish. Bake uncovered for about 45 minutes or until vegetables are as done as you like. You can also do this recipe on the grill by wrapping the veggies in aluminum foil, or you can saute them in a saucepan if you prefer. I usually serve this with baked fish, so I bake the veggies. Makes 6 servings - about 1 1/2 cups each depending on how small you chop the veggies.I normally serve this with fish poached in lemon juice and rice. The leftovers are fabulous in tortilla wraps. They make a quick, easy, and low calorie lunch!Number of Servings: 6Recipe submitted by SparkPeople user CHANNELED.

The nutritional information for Zucchini and Eggplant Toss is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 47.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 37.2 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 3.6 g
• Protein: 2.0 g

The dietary needs meet for Zucchini and Eggplant Toss is Vegan