Mediterranean Vegetable Bake

niedziela, 9 lutego 2014

Mediterranean Vegetable Bake

Time: 50 mins

Ingredients

  • 2 tomatoes, sliced
  • 1 small red onion, sliced
  • 1 medium zucchini, sliced
  • 1 small eggplant, sliced
  • 1 large portabella mushroom, sliced
  • 2 garlic cloves, finely chopped
  • 3 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2/3 cup dry white wine
  • salt and black pepper

Directions

  • 1 Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
  • 2 Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
  • 3 Sprinkle garlic evenly over top.
  • 4 Mix olive oil with rosemary in small bowl; spread over top.
  • 5 Pour wine over vegetables; season with salt and pepper.
  • 6 Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

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