Baked Zucchini, Eggplant & Tomatoes
Nutrition
Calories: 91 kcalCarbohydrates: 24 gProtein: 12 gFat: 10 gSaturated Fat: 10 gSodium: 296 mgFiber: 12 gSugar: 16 gVitamin A: 20.4 IUCalcium: 53 mgIron: 10 mg
Ingredients
- 1 whole medium size eggplant thinly sliced
- 1 whole medium-size zucchini thinly sliced
- 2 whole tomatoes thinly sliced
- 6 whole fresh sliced mushrooms
- 1 whole medium-size onion thinly sliced
- ¼ teaspoon dried thyme leaf
- ¼ cup chicken stock
- 3 whole Garlic cloves minced
- 1 tbsp low-sodium soy sauce
- 1 dash pepper
Instructions
- Preheat oven to 400°F (205°C). Spray a casserole dish with No Stick cooking spray. Arrange vegetables in rows in baking dish, alternating colors. (Place onion slices over mushrooms so they don't dry out.)
- Mix remaining ingredients and spoon over vegetables.
- Cover with foil and bake 30 minutes. Serve over rice.