Char-Baked Tomato, Zucchini and Eggplant

Martha StewartReviews(4)
Patricia G.: "Great. Make it often. Do it earlier in the day an…" Read More
9Ingredients
130Calories
105Minutes

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 onion (peeled and sliced)
  • 5 tomatoes (small, thinly sliced)
  • ground black pepper
  • coarse salt
  • 1 eggplant (small, about 6 inches long, thinly sliced crosswise)
  • 2 zucchini (about 5 inches long, thinly sliced lengthwise)
  • 2 garlic cloves (thinly sliced)
  • 1/2 teaspoon fresh thyme leaves
Read Directions

NutritionView more

130Calories
Sodium4%DV105mg
Fat14%DV9g
Protein4%DV2g
Carbs3%DV10g
Fiber16%DV4g

PER SERVING *

Calories130Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium105mg4%
Potassium490mg14%
Protein2g4%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

Yummly User
Great. Make it often. Do it earlier in the day and keep it warm.
Ally M. 15 Jul 2017
Delicious and simple! I added a splash of balsamic vinegar in between the cracks of the layered veggies and it wasn't bland at all! Also, you can top with ricotta for a very convincing Paleo-Vegetarian lasagne.
Jessica B. 8 May 2017
Delicious with crusty bread (sorry Paleo) and next time I'm putting in a polenta crust. I added mozzarella and broiled to brown.
Zhanna G. 1 Mar 2016
Easy to make & delicious! Low calories meal that I make on the go. Sometimes I substitute tomatoes with Pomi Diced tomatoes.