Recipe by Hunts.com
"Roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine. Recipe concept developed by The Culinary Institute of America."
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baking potatoes, cut into 1/2-inch cubes
virgin olive oil
2 (14.5 ounce) cans
Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained
eggplant, peeled, cut into 1/2-inch cubes
zucchini, quartered lengthwise, sliced 1/2-inch thick
chopped fresh basil
chopped fresh oregano
ground black pepper
Surprisingly good! I am working hard to cook healthy, alkaline meals for my family - I wasn't expecting much when I saw this recipe, but decided to try it. It was a hit with everyone - we will make this again!
This was a little bland, and I felt like it was missing something. I grated some fresh parm over the top, that helped but something was still missing.
Nice change from my regular, breaded and oven fried, eggplant recipe. Will definitely make this again.
I made this pretty much as said except I had no eggplant. I added a bit of garlic salt and parmesan. I'm so glad to have found a new recipe that is healthy and flavorful!
Remember to bleed the eggplant with salt first to get rid of the bitter juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Mallorca-Style Vegetable Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 76
** Calories from Fat: 21
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