Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories153.3 kcal (8%)
Total Fat10.9 g (16%)
Carbs14.5 g (6%)
Sugars7 g (8%)
Protein2.9 g (6%)
Sodium409 mg (20%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2eggplants
small, or 1 large cut in quarters 4 roma tomato 2 yellow squash 2 zucchini
2 tablespoonsolive oil
1onion
medium
4 clovesgarlic
1red bell pepper
1yellow bell pepper
Salt
Pepper
28 ozcan of crushed tomatoes with basil
1 tablespoonsfresh basil
2 tablespoonsfresh basil
1 teaspoongarlic
chopped
2 tablespoonsfresh parsley
2 teaspoonsfresh thyme
Salt
Pepper
4 tablespoonsolive oil
Instructions
Step 1
Ingredients: 1st set is vegetables, 2nd Sauce & 3rd is herb seasoning.
Step 2
Preheat the oven for 375˚F
Step 3
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds or use a mandolin with thin blade then set aside
Step 4
To make sauce - Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté the onion, and bell peppers until soft, about 8 minutes, then add garlic sauté another 2 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil, stir again and smooth the surface of the sauce with a spatula
Step 5
Arrange the sliced vegetables in alternating patterns, eggplant, tomato, squash, zucchini or similar on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper
Step 6
To make herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables
Step 7
Cover the pan with foil and bake for 45 minutes. Uncover, then bake for another 15 minutes until the vegetables are softened
