Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, seeded
and thinly sliced
- 1 medium red bell pepper, seeded
and thinly sliced
- 2 cups mushrooms, sliced
- 2 medium zucchini, thinly sliced
- 1 medium eggplant peeled and cubed
- 3 tablespoons fresh basil, minced
- 1 (28 ounce) jar tomato pasta sauce
with vegetables (chunky-style)
- 1/2 cup grated Parmesan cheese
Preparation
- Preheat oven to 400 degrees.
- Heat 1-tablespoon oil in a large nonstick skillet over medium
heat.
- Add onion, garlic and green and red bell peppers and mushrooms;
cook until tender.
- Remove from heat and set aside.
- Add another tablespoon oil and cook zucchini and eggplant until
tender.
- Return pepper mixture to skillet and add basil and sauce.
- Simmer for 5 minutes over low heat, stirring occasionally.
- Spoon vegetable mixture into a shallow baking dish and sprinkle
with cheese.
- Bake covered for 25-30 minutes and serve with thinly sliced
baguettes or French rolls.
Makes 12 Servings
Serving Size: 4 ounces
Nutrients per serving:
Calories: 62
Total fat: 4 grams
Carbohydrate: 6 grams
Protein: 3 grams
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