Side Dish Vegetables Tomatoes

This terrific dish is loaded with succulent Mediterranean vegetables.

Servings per recipe: 4
Calories per serving: 251
Preparation time: 15m
Total cooking time: 1h


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped


  • 1   Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • 2   Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • 3   Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • 4   Bake in preheated oven for 45 minutes.

Nutrion facts:

Total Fat 13.5g 21%
    Saturated Fat 5.0g  
Cholesterol 18mg 6%
Sodium 327mg 13%
Potassium 1049mg 29%
Total Carbohydrates 24.3g 8%
Dietary Fiber 7.4g 30%
Protein 12.7g 25%
Sugars 13g  
Vitamin A 1350IU  
Vitamin C 56mg  
Calcium 271mg  
Iron 2mg  
Thiamin 0mg  
Niacin 6mg  
Vitamin B6 0mg  
Magnesium 71mg  
Folate 71mcg