Baked Vegetables Mediterranean
2 tomatoes, sliced
1 small red onion, sliced
1 med zucchini, sliced
1 small eggplant, sliced
1 small yellow squash, sliced
1 large Portobello mushroom, slilced
2 cloves garlic, minced
3 tablespoons olive oil
2 tsp chopped fresh rosemary leaves
2/3 cup lemon juice
Preheat oven to 350 degrees farenheit. grease bottom of oval casserole or a 13x9 baking dish. arrange slices of veggies in rows, alternating types and overlapping slices to make a nice presentation. sprinkle evenly with garlic. combine olive oil and rosemary in a small bowl; drizzle over veggies. pour lemon juice over vegetables; season with salt and pepper. cover loosely with foil. bake 20 min. uncover and bake 10 to 15 min more. vegetables should be fork tender when you pull the dish from the oven.
you could also use asparagus spears in this dish if you like them.
Makes 4 to 6 servings
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