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Baked Vegetables
Source: dLife

Baked eggplant, zucchini, onion, tomato, and bell pepper mixture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 147.3
Total Carbs 33.7 g
Dietary Fiber 17.7 g
Sugars 14.6 g
Total Fat 1.3 g
Saturated Fat 0.2 g
Unsaturated Fat 0.5 g
Potassium 1420.5 mg
Protein 6.3 g
Sodium 45.6 mg
Dietary Exchanges
, 6 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  whole eggplant
1 pinch  salt
2 each  small zucchini
1 each  small onions
3 each  fresh plum tomatoes
1 each  chopped green bell peppers
1 each  olive oil cooking spray
1 pinch  black pepper
1 each  medium garlic cloves
2 tbsp  fresh basil
  1. Preheat the oven to 475 degrees F.
  2. Season the eggplant with salt and set aside while you cut the rest of the vegetables. Once the vegetables are ready to cook, gently remove any visible salt with a wet paper towel.
  3. Spray a nonstick cookie sheet with the cooking spray and set the vegetables on top. Season with pepper and spray with the cooking spray. Bake for about 15 minutes.
  4. Remove from the oven and transfer into a pot. Mix in the garlic and basil. Cook, covered, for about 5 to 8 minutes.

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