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Ingredients
| red tomatoes: 2 (sliced) |
| onions - red: 1 onion (sliced) |
| zucchini squash: 1 whole squash (sliced) |
| eggplants: 1 (sliced) |
| portabella mushrooms: 1 whole mushroom (sliced) |
| garlic: 2 cloves (finely chopped) |
| olive oil: 3 Tbl |
| fresh rosemary: 2 tsp |
| white wine: 2/3 cup |
| salt |
| black pepper |
Mediterranean Vegetable Bake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
- Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
- Sprinkle garlic evenly over top.
- Mix olive oil with rosemary in small bowl; spread over top.
- Pour wine over vegetables; season with salt and pepper.
- Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.