Mediterranean Vegetables

Food.com
3
20
130
50

Ingredients

2 cups eggplant (unpeeled and chopped into bite size cubes)
2 zucchini (sliced)
2 cups white button mushrooms (sliced)
2 cups green pepper (cut into strips)
1 cup onions (sliced, I like to use red onion but you can use what you like)
2 garlic cloves (minced)
28 ounces diced tomatoes (undrained)
1/2 teaspoons thyme
1 teaspoon cumin
1/4 teaspoons sage
1/4 teaspoons marjoram
1 bay leaf
1/2 teaspoons sweet paprika
1 tablespoon margarine (for non-vegan version, use regular margarine)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoons sweet basil
pepper
salt
cooked rice (to eat it over)
Read Directions

NutritionView more

130Calories
Sodium9%DV220mg
Fat5%DV3g
Protein12%DV6g
Carbs8%DV23g
Fiber28%DV7g

PER SERVING *

Calories130Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0.5g3%
Trans Fat0g
Cholesterol
Sodium220mg9%
Potassium1060mg30%
Protein6g12%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber7g28%
Sugars12g24%
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.