Friday, August 3, 2012

Zucchini Tomato Bake


Prep time : ....15 minutes ...Total time : ... 40 minutes ... makes 6 servings
1.................... pound eggplant , coarsely chopped
2....................cups zucchini slices
2 ................... cups mushroom slices
3 ...................sheets (18x12 inches) heavy-duty foil , lightly sprayed with nonstick cooking spray
1/2 ................cup chopped fresh fennel (optional)
2 ...................cloves garlic , minced
1 ................... can (14-1/2 ounces) no-salt whole tomatoes , undrained
1 ...................tablespoon no-salt tomato paste
2 .................. teaspoons dried basil leaves
1 ...................teaspoon sugar
1) Preheat oven to 400*F . Divide eggplant , zucchini and mushrooms into 3 portions . Arrange each portion on foil sheet .
2) Heat oil in small skillet over medium heat . Add onion , fennel , if desired , and garlic . Cook and stir 3 to 4 minutes or until onion is tender . Add tomatoes , tomato paste , basil and sugar . Cook and stir about 4 minutes or until sauce thickens .
3) Pour sauce over eggplant mixture . Double fold sides and end foil to seal packets , leaving head space for heat circulation . Place on baking sheet .
4) Bake 30 minutes . Remove and transfer contents to serving dish.
Heart healthy................

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