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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. | 2. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. | 3. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes. | 4. Serve alone as a side, or over toasted sourdough bread for a main dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
summer squash	2		cut	-	-	-	-
tomato	2		cut	80.4198	17.3796	3.9316	0.8936
japanese eggplant	1		cut	-	-	-	-
red onion	1		peeled cut	-	-	-	-
potato	1		peeled cut	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
extra virgin olive oil	1/4	cup		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.