Mallorca-Style Vegetable Bake
Hunt's ®
Mallorca-Style Vegetable Bake
Mallorca-Style Vegetable Bake from Hunt's® combines roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine.
Hands On: 30 minutes
Total Time: 50 minutes
Ingredients
| 1 | pound baking potatoes, cut into 1/2-inch cubes |
| 1 | cup chopped onion |
| 1 | tablespoon minced garlic |
| 2 | tablespoons virgin olive oil |
| 2 | cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained |
| 1 | pound eggplant, peeled, cut into 1/2-inch cubes |
| 1 | pound zucchini, quartered lengthwise, sliced 1/2-inch thick |
| 1 | tablespoon chopped fresh basil |
| 1 | teaspoon chopped fresh oregano |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon ground black pepper |
Preparation
- Preheat oven to 400°F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
- Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.
Nutritional Information
| Serving Size: | 1 cup |
| Calories | 86 |
| Total fat | 3 g |
| Saturated fat | 0 g |
| Cholesterol | 0 MG |
| Sodium | 212 MG |
| Carbohydrate | 15 g |
| Dietary fiber | 3 g |
| Sugars | 5 g |
| Protein | 2 g |
| Vitamin A | 9 % |
| Vitamin C | 22 % |
| Calcium | 2 % |
| Iron | 6 % |
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