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Mallorca-Style Vegetable Bake

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Ingredients:
- 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:
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Nutrition Facts | |
---|---|
Serving Size 1/12 of a recipe | |
Amount Per Serving | |
Calories 85 | |
Total Fat 2.4g | |
Saturated Fat 0.4g | |
Cholesterol 0mg | |
Sodium 388mg | |
Total Carbohydrate 15g | |
Dietary Fiber 3.4g | |
Sugars 5.2g | |
Protein 2.4g | |
* 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. |
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