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Italian Vegetables

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Ready In: 7 hours
Serves: 8
Gluten-freeLow Added SugarVegetarian

Come home to the flavors of Italy with this delicious vegetable medley.

What you'll need

Large skillet

Ingredients

Serves 8
1 teaspoon Salt
1 Eggplants medium, cubed
2 Zucchinis mediu, sliced 1/2 inch
1 piece Onion large, sliced thinly
12 ounces Mushrooms fresh, sliced
1 tablespoon Olive Oil
4 pieces Plum Tomatoes sliced 1/4 inch thick
1 1/2 cups Mozzarella Cheese shredded
2 cups Tomato Sauce
1 teaspoon Oregano
of Salt to taste
of Black Pepper to taste

Directions

1.Toss eggplant and zucchini with the 1 teaspoon of salt.
2.Place in a large colander over a bowl to drain for about 1 hour.
3.Drain and squeeze excess moisture out.
4. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.
5.In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce, and 1/3 of the cheese.
6.Sprinkle with oregano, salt and pepper.
7.Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.

Nutrition Facts

Serving Size 2.00 cup

Serving Per Container 8

Amount Per Serving
Calories 255
% Daily Value*
Total Fat 13 g17%
Saturated Fat 6.7 g34%
Sodium 799 mg35%
Total Carbohydrate 18 g7%
Dietary Fiber 6.2 g22%
Protein 20 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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