Vegie Bake (Vegan Option)
Recipe: #15203
October 26, 2014
Categories: Breakfast, Beans, Eggplant, Bisquick, Brunch Oven Bake, Gluten-Free, High Fiber, Vegetarian, Zucchini, more
"From the latest edition of Recipe+. They say you can use any combination of vegetables but may have to adjust the cooking time. Though a long time cooking most of this is unattended. Omit cheese to make vegan."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (445.1 g)
- Calories 267.4
- Total Fat - 15.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 216.2 mg
- Sodium - 203.5 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 6.2 g
- Sugars - 10.9 g
- Protein - 15.5 g
- Calcium - 237.1 mg
- Iron - 2.9 mg
- Vitamin C - 48.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven 190/170C fan forced.
Step 2
Lightly grease a 1.5L (6 cup) ovenproof dish.
Step 3
Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.
Step 4
Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.
Step 5
Stir in vinegar and beans and season with salt and pepper.
Step 6
Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.
Step 7
Sprinkle with basil and parmesan and serve at once.
Tips
No special items needed.
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