Photo: Lars Blankers
Mallorca-Style Vegetable Bake
11 ingredients
30 min + 20 min
12 cups
openrecipes
"Roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine. Recipe concept developed by The Culinary Institute of America."
Estimated Nutrition (whole recipe, rough)
413
Calories
9g
Protein
14g
Fat
68g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound baking potatoes, cut into 1/2-inch cubes
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons virgin olive oil
- 2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained
- 1 pound eggplant, peeled, cut into 1/2-inch cubes
- 1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes