Garden medley
This fresh from the garden dish can be served both vegetarian or with prosciutto or the ham of your choice. Delicious on bruschetta. I created this in my kitchen in an Italian version.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetables
parmesan
italian
eggplant
mushrooms
prosciutto
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg beaten
- 2 cloves garlic
- 1 large eggplant
- 1 zucchini
- 1 bell pepper
- 2 large portobello mushrooms
- 1 large tomato
- 1 tablespoon parmesan cheese
- 1 tablespoon fresh basil leaves
- 4 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- italian herbs seasoning
- Carbohydrate 32.1605645833333 g
- Cholesterol 93.7475 mg
- Fat 30.5851934882479 g
- Fiber 13.8660593282496 g
- Protein 10.7461045405983 g
- Saturated Fat 4.75998953472222 g
- Serving Size 1 1 Serving (670g)
- Sodium 72.4407483974359 mg
- Sugar 18.2945052550837 g
- Trans Fat 1.50250456891026 g
- Calories 417 calories
Wash and cut the eggplant in round slices, brush with oil, sprinkle with italian herbs and bake for about 20 minutes. Meanwhile sautee the chopped mushrooms, zucchini, bell pepper, garlic in olive oil in a large pan. Brush with oil an oven dish and layer the baked eggplant slices, the mushroom mixture, the tomato cut in round slices.If using ham add it now to the medley. Sprinkle with balsamic vinegar.Sprinkle parmesan on top. Add one beaten egg and basil leaves and bake for 20 minutes.Serve and enjoy.
