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Baked Zucchini Eggplant Aubergine And

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Ingredients

Adjust Servings:

	1 medium thinly sliced eggplant
	1 medium thinly sliced zucchini
	2 tomatoes sliced thinly
	1 medium onion thinly sliced
	1/2 cup sliced mushrooms
	1/4 teaspoon dried thyme
	1/4 cup chicken stock
	3 garlic cloves minced
	1 tablespoon soy sauce
	1 dash pepper
	cooking spray

Nutritional information

Calories

6 g

Calories From Fat

0.7 g

Total Fat

0.2 g

Saturated Fat

0.5 mg

Cholesterol

285.2mg

Sodium

16.5 g

Carbs

6.5 g

Dietary Fiber

7.3 g

Sugars

4 g

Protein

203g

Serving Size (g)

Serving Size

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Baked Zucchini Eggplant Aubergine And

Name: Baked Zucchini Eggplant Aubergine And
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4-6
Cuisine: American
Ingredients: : 1; : 1; : 2; : 1; : 1/2; : 1/4; : 1/4; : 3; : 1; : 1

Features:

Cuisine:

American

Great, healthy recipe. I sauteed the onions and mushrooms, and several bunches of cilantro coarsely diced, for additional flavor.

70 min
Serves 4
Easy

Ingredients

Directions

Baked Zucchini Eggplant (Aubergine) and Tomatoes,This is 3 veggies that we really like and they go very well together. This easy to make recipe comes from justvegetablesrecipes.com,Great, healthy recipe. I sauteed the onions and mushrooms, and several bunches of cilantro coarsely diced, for additional flavor.

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Steps

1 Done	Arrange Vegetables in Layers in a Sprayed Baking Dish, Making Sure Mushrooms Are Covered So They Don't Dry Out.
2 Done	Combine Remaining Ingredients and Pour Over Vegetables; Cover With With Release Foil; Bake at 400 Degrees For About 30 Minutes, Serve.