DIRECTIONS:
1. Preheat oven to 400° F.
2. Place eggplant, zucchini and mushrooms onto a rimmed baking sheet. Add olive oil and toss to coat. Sprinkle with oregano.
3. Bake for 25 minutes or until the vegetables are lightly browned, stirring occasionally. Remove baking sheet from oven. Pour sauce over vegetables and stir to coat.
4. Return to oven and bake for 5 minutes more. Sprinkle with the parsley. Serve with the Parmesan cheese.
Yield: 4 Servings
Serving Size: 1-1/4 cups per serving.
WW SmartPoints = 6
Carb Choices: 2
Nutritional Information:
Calories: 218, Total Fat 10g, Saturated Fat 1g, Cholesterol 1mg, Sodium 483mg, Carbohydrates 28g, Fiber 8g, Protein 6g
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