Mixed Vegetable Casserole Recipe

Here’s a low fat, low calorie vegetable side dish that melds the flavors of eggplant, squash and portobello mushrooms in an easy casserole that complements any chicken, meat or fish dish.

Ingredients

  • 1 small eggplant, quartered lengthwise and cut into 1/4-inch slices
  • 1 small yellow squash, quartered lengthwise and cut into 1/4-inch slices
  • 1 small zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 3 whole portobello mushroom caps, cut into 3/4-inch pieces
  • 1 medium tomato, cut into wedges and halved
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • black pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 375°. In a large bowl, combine eggplant, yellow squash, zucchini, mushroom caps and tomato. Add olive oil, balsamic vinegar and pepper, and toss vegetables to coat evenly. Transfer vegetables to a casserole dish and bake, uncovered, for 40 minutes. Sprinkle with Parmesan cheese and serve warm.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
54
% Daily Value*
  • Total Fat
    3g
    5%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    1mg
    0%
  • Sodium
    36mg
    2%
  • Total Carbohydrate
    6g
    2%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    2g
    4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.