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Prep Time:50 minsAdditional Time:1 hrTotal Time:1 hr 50 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:1 hrTotal Time:1 hr 50 minsServings:4Yield:4 cups
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided1smallonion, thinly sliced1red bell pepper, thinly sliced½teaspoonsalt, divided1largeeggplant (about 1 pound), thinly sliced2smallzucchini and/or summer squash (about 12 ounces), thinly sliced3mediumtomatoes, thinly sliced¼teaspoonground pepper1tablespoonred-wine vinegar1tablespoonchopped fresh marjoram
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
1smallonion, thinly sliced
1red bell pepper, thinly sliced
½teaspoonsalt, divided
1largeeggplant (about 1 pound), thinly sliced
2smallzucchini and/or summer squash (about 12 ounces), thinly sliced
3mediumtomatoes, thinly sliced
¼teaspoonground pepper
1tablespoonred-wine vinegar
1tablespoonchopped fresh marjoram
DirectionsPreheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about 10 minutes. Remove the pan from the heat. Carefully layer eggplant, zucchini (and/or summer squash) and tomatoes in an alternating shingle pattern over the pepper and onion. (They will overlap quite a bit.) If you have extra vegetable slices, save them for another use. Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.Originally appeared: EatingWell.com, May 2018
Directions
Preheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about 10 minutes. Remove the pan from the heat. Carefully layer eggplant, zucchini (and/or summer squash) and tomatoes in an alternating shingle pattern over the pepper and onion. (They will overlap quite a bit.) If you have extra vegetable slices, save them for another use. Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.
Preheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about 10 minutes. Remove the pan from the heat. Carefully layer eggplant, zucchini (and/or summer squash) and tomatoes in an alternating shingle pattern over the pepper and onion. (They will overlap quite a bit.) If you have extra vegetable slices, save them for another use. Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.
Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)200Calories15gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
