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.Diabetic Recipe – Heart Healthy Recipe – Gluten Free Recipe…

Special Diets: Heart Healthy Recipe, Diabetes Recipe, and Gluten Free Recipe

Category: Entrees, Side Dishes, Gluten Free, Heart Healthy, and Diabetes Friendly

Ingredients

6 servings

  • 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
  • 1 small onion, sliced
  • 1 garlic clove, minced fine
  • 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
  • 1 Tbsp fresh chopped basil
  • 2 tsp chopped fresh thyme, or 1 tsp dried
  • 2 tsp chopped fresh marjoram, or 1 tsp dried
  • Black pepper to taste
  • 1/4 cup shredded Parmesan cheese

Directions

Preheat oven to 375°. In a large bowl, combine eggplant, yellow squash, zucchini, onion, garlic, mushroom caps and tomato. Add olive oil, balsamic vinegar, basil, thyme, marjoram 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 1 cup

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%
  • 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.