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Baked Veggie Spread

Ingredients
  Eggplant 1 , unpeeled
  Carrots 2
  French cut green beans 10 Ounce (1 Package)
  Zucchini 3 Small
  Catsup 3⁄4 Cup (12 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Oil 1 Tablespoon
Directions

Chop all vegetables and place in baking dish.
Combine catsup, sauce and oil.
Pour over veggies.
Bake, covered, at 325°F. for 1-1/2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Kids

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 668 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3347.5 mg139.5%

Total Carbohydrates 125 g41.8%

Dietary Fiber 34.2 g136.8%

Sugars 76.4 g

Protein 21 g43%

Vitamin A 480.7% Vitamin C 224.1%

Calcium 20.1% Iron 33.4%

*Based on a 2000 Calorie diet

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Baked Veggie Spread Recipe