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Mallorca-Style Vegetable Bake
- 1 pound baking potatoes, cut into 1/2-inch cubes
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons virgin olive oil
- 2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained
- 1 pound eggplant, peeled, cut into 1/2-inch cubes
- 1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions:View on All Recipes
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 2.4g|
|Saturated Fat 0.4g|
|Total Carbohydrate 15g|
|Dietary Fiber 3.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|