Pesto Bake

We saw this recipe for a pesto bake is from Dr Mercola. The amount of oil is way too much for us, so we altered it to fit our needs and added mushrooms and a little more garlic. Our thoughts are if we are going to consume fat, it might as well have the other macro-nutrients, plus a few micro-nutrients .

Ingredients:
1 eggplant, sliced into chunks
2 pounds of zucchini, diced
2 red pepper, diced
12 oz mushrooms, sliced
2 medium onions

2 14.5 oz cans organic diced tomatoes
4 cloves of garlic, minced
salt and pepper to taste

Pesto ingredients:
2 cups fresh basil
1/2 cup pinenuts (walnuts are another option)
2 cloves of garlic
1/4 cup olive oil *
Place all in the food processor and blend until smooth.

Directions:
Water saute the vegetables and garlic. When the desired consistency pour into a large baking dish. We divided into 4 dishes, so we can freeze 3 of them.
Pour tomatoes over the vegetables.
Top with the 1/2 cup of pesto.
Bake at 350 for 45 minutes.

Nutritional information 16 servings:
calories: 105.8
fat: 6.8 g
carbs: 10.7 g
fiber: 4.0 g
protein: 3.3 g

*we have omitted the oil from the pesto by adding 2 TBS of plant based milk.