Mediterranean Vegetable Bake

Name: Mediterranean Vegetable Bake
Ingredients: 2 tomatoes, sliced; 1 small red onion, sliced; 1 medium zucchini, sliced; 1 small eggplant, sliced; 1 large portabella mushroom, sliced; 2 garlic cloves, finely chopped; 3 tablespoons olive oil; 2 teaspoons chopped fresh rosemary; 2/3 cup dry white wine; salt and black pepper

10 ingredients

6 steps

Ingredients

2 tomatoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 large portabella mushroom, sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2/3 cup dry white wine
salt and black pepper

Directions

1

Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
2

Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
3

Sprinkle garlic evenly over top.
4

Mix olive oil with rosemary in small bowl; spread over top.
5

Pour wine over vegetables; season with salt and pepper.
6

Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.