晚餐简单

Fall Veggie Casserole

Name: Fall Veggie Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 5 1/2 cups eggplant, cubes; 4 tomatoes; 1 green pepper; 1 onion; 1 clove garlic; 1 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons vegetable oil; 2 tablespoons Parmesan cheese, grated

Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.

40 min8 份

营养成分（每份）

每份数值 · 每份分量: 1/8 of recipe

卡路里

蛋白质

碳水

脂肪

膳食纤维

糖

321mg

钠

饱和脂肪 1 g · 胆固醇 1 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

eggplant, cubes
5 1/2 cups · 1 medium eggplant
tomatoes
4
green pepper
1
onion
1
garlic
1 clove
salt
1 teaspoon
black pepper
1/4 teaspoon
vegetable oil
3 tablespoons · or cooking oil of choice
Parmesan cheese, grated
2 tablespoons

步骤

1
Wash hands with soap and water.
2
Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
3
Cut the green pepper in half. Remove the seeds and cut it into small pieces.
4
Chop the onion into small pieces.
5
Cut the garlic into tiny pieces.
6
Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
7
Top with the Parmesan cheese and serve.

来源: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network

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