Vegetables

Baked Vegetables

  • 3 medium Eggplants
  • 4 medium Tomatoes
  • 4 medium Onions
  • 2 Zucchini
  • 3 tablespoons Olive oil
  • 1 tablespoons Fresh parsley, chopped
  • 1 Fresh basil, chopped
  • 1 teaspoon Oregano
  • ~ Salt and pepper to taste

    • Preheat oven to 325º degrees. Wash eggplant, slice into rounds and sprinkle with salt. Place in colander and let stand for 30 minutes. After 30 minutes squeezeeggplant rounds to remove excess water.

    Peel tomatoes by first blanching for one minute in boiling water. Slice into rounds. Peel and slice onions into rounds.Slice zucchini into rounds. Place vegetable rounds in a baking dish, alternately stacking them side by side. Mix together olive oil, herbs, salt and pepper. Pour over vegetables and bake for 40 to 50minutes or until vegetables are done.

    Makes 6 servings.

    Per serving: Calories 124, Protein 3 grams, sodium 113mg, carbohydrates 15 grams, Fat 8 grams, Cholesterol 0 mb, calcium 69mg.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!