Fall Veggie Casserole
By 30 Minutes or Less
If you don't care for eggplant, try using butternut or acorn squash in this delicious vegetable casserole instead.

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  • Prep Time: 25 minutes
Category: Side Dishes
Serves: 8
Cups of Fruits & Vegetables per Serving: 1 1/3
Think Variety; Think Color: Red, Yellow/Orange, White, Green, Blue

Ingredients

  • 1 eggplant, skinned and cubed
  • 4 tomatoes, diced
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp vegetable oil
  • 2 Tbsp parmesan cheese, grated

Directions

  1. Heat oil in a large sauce pan over medium heat.  Add onion and garlic; cook for 1 minute.
  2. Add eggplant, tomatoes, bell pepper, salt and pepper. 
  3. Cook vegetables until tender. Top with parmesan cheese and serve.

Nutritional Information

  • Calories:    90
  • Carbohydrates:    9g
  • Total Fat:    6g
  • Cholesterol:    0mg
  • Saturated Fat:   1g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    60%
  • Sodium:    310 mg
  • Protein:    2g
  • Recipe Credit
  • Pennsylvania Nutrition Education Program

 

 

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