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Mallorca-Style Vegetable Bake

Rated as 4 out of 5 Stars

"Roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine. Recipe concept developed by The Culinary Institute of America."
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50 m servings 76 cals
Original recipe yields 12 servings (12 cups)


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  1. Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
  2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.

Nutrition Facts

Per Serving: 76 calories; 2.4 g fat; 12.8 g carbohydrates; 2 g protein; 0 mg cholesterol; 387 mg sodium. Full nutrition

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Read all reviews 5
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Surprisingly good! I am working hard to cook healthy, alkaline meals for my family - I wasn't expecting much when I saw this recipe, but decided to try it. It was a hit with everyone - we will...

This was a little bland, and I felt like it was missing something. I grated some fresh parm over the top, that helped but something was still missing.

Nice change from my regular, breaded and oven fried, eggplant recipe. Will definitely make this again.

I made this pretty much as said except I had no eggplant. I added a bit of garlic salt and parmesan. I'm so glad to have found a new recipe that is healthy and flavorful!

Remember to bleed the eggplant with salt first to get rid of the bitter juice.