Mallorca-Style Vegetable Bake

Mallorca-Style Vegetable Bake

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"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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50 m servings 76 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees 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.
  2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.


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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...

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.