Mallorca Vegetable Bake: A Spanish-Inspired Comfort Dish

Mallorca-Style Vegetable Bake

Total Time: 50 minutes
Hands On: 30 minutes

Mallorca-Style Vegetable Bake from Hunt's® combines roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine.

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 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and 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

PREPARATION:

1. Preheat oven to 400°F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.

This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: Serving Size: 1 cup Iron 6 % Calcium 2 % Protein 2 g Sugars 5 g Dietary fiber 3 g Carbohydrate 15 g Sodium 212 MG Vitamin C 22 % Vitamin A 9 % Cholesterol 0 MG Saturated fat 0 g Total fat 3 g Calories 86