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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Vegetables

Source: dLife

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

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 1.3 Fat, 5.8 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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Servings

Ingredients

12.0
12 oz whole eggplant 1.0
1 pinch salt 2.0
2 each small zucchini 1.0
1 each small onions 3.0
3 each fresh plum tomatoes 1.0
1 each chopped green bell peppers 1.0
1 each olive oil cooking spray 1.0
1 pinch black pepper 1.0
1 each medium garlic cloves 2.0
2 tbsp fresh basil

Directions

Preheat the oven to 475 degrees F.
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.
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.
Remove from the oven and transfer into a pot. Mix in the garlic and basil. Cook, covered, for about 5 to 8 minutes.