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Mediterranean Vegetable Casserole
WEIGHT WATCHERS15Ingredients
85Minutes
160Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3/4 lb. eggplant (uncooked, peeled and cut into 1/4 -inch slices)
- 4 tsp. olive oil
- 1 yellow summer squash (large, cut into 1/4 -inch diagonal slices)
- 1 zucchini (medium uncooked, cut into 1/4 -inch diagonal slices)
- 1 sweet red pepper (medium, seeded and cut into strips)
- 1 onion (medium uncooked, very thinly sliced)
- 3 cloves garlic clove (medium, very thinly sliced)
- 1/4 cup tomato paste (canned)
- 1/2 cup water
- 2 Tbsp. fresh parsley (fresh, finely chopped)
- 2 Tbsp. basil (fresh, finely chopped)
- 2 tsp. fresh thyme (fresh, finely chopped)
- 1/4 tsp. table salt
- 1/4 tsp. black pepper (freshly ground)
- 1 fresh tomato (medium, thinly sliced)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium390mg16% |
| Potassium990mg28% |
| Protein5g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A50% |
| Vitamin C150% |
| Calcium8% |
| Iron6% |
* 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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