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Baked Vegetable Salad – Tomatoes, Zucchini, Eggplant with Garlic and Parmesan
FOODELICIOUSNESS10Ingredients
55Minutes
120Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 medium zucchini (— about 1 1/2 pounds)
- 1 eggplant (small/medium, — about 3/4 pound—see notes if your eggplant is large)
- 1 pt. cherry tomatoes (— or grape tomatoes)
- 1 Tbsp. extra virgin olive oil
- 4 cloves garlic (— minced)
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2/3 cup freshly grated Parmesan cheese (— divided, about 2 1/2 ounces)
- 1/4 cup chopped fresh basil (— divided)
- 1/4 cup chopped fresh parsley (— divided)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium280mg12% |
| Potassium630mg18% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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