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Add a photovegetarian recipe using FlavorWave Oven. recipe by Chef Claude
Ingredientes
- 2 Tbsp olive oil
- 2 medium zucchini, cut in small pieces
- 1 medium onion, chopped
- 1 medium eggplant, peeled and cubed
- 2 cloves garlic, minced
- 3 Tbs fresh basil, minced
- 1 medium green bell pepper, thinly sliced
- 1 can (28 oz.) diced tomatoes
- 1 medium red bell pepper, thinly sliced
- 2 cups fresh mushrooms, sliced
- 1/2 cup grated Parmesan cheese or Romano cheese
- 1 pinch Salt and pepper, to taste
Direcciones
- 2 Tbsp olive oil
- 2 medium zucchini, cut in small pieces
- 1 medium onion, chopped
- 1 medium eggplant, peeled and cubed
- 2 cloves garlic, minced
- 3 Tbs fresh basil, minced
- 1 medium green bell pepper, thinly sliced
- 1 can (28 oz.) diced tomatoes
- 1 medium red bell pepper, thinly sliced
- 2 cups fresh mushrooms, sliced
- 1/2 cup grated Parmesan cheese or Romano cheese
- 1 pinch Salt and pepper, to taste
- 1) In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms.
- Saute until vegetables are tender. Remove and set aside.
- 2) Saute zucchini and eggplant, adding more oil as needed. Return sauteed pepper mixture to skillet. Add basil and tomatoes;
- simmer 5 minutes over low heat, stirring occasionally.
- 3) Spoon vegetable mixture into shallow baking dish. Place dish in Flavorwave oven on lower rack and cook, covered, at
- 400°F, 25-30 minutes or until tender. Season to taste. Evenly sprinkle with cheese and cook until cheese is browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 65 | 46% |
| Total Fat 7.44g | 9% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 210mg | 9% |
| Potassium 668mg | 19% |
| Total Carbs 14.71g | 4% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.82g | 5% |
| Protein 6.65g | 11% |
