Name: Baked Veggie Cups
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: 1 small eggplant, finely chopped -; 1 cup finely chopped onion -; 1 medium sweet red pepper, finely chopped -; 1 medium zucchini, finely chopped -; 2 garlic cloves, minced -; 1/4 cup reduced-fat sun-dried tomato salad dressing -; 1 large tomato, finely chopped -; 1/4 cup grated Parmesan cheese -; 10 flavored tortillas of your choice (10 inches) -; 1/4 cup shredded part-skim mozzarella cheese -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Baked Veggie Cups

1. 1 small eggplant, finely chopped -

2. 1 cup finely chopped onion -

3. 1 medium sweet red pepper, finely chopped -

4. 1 medium zucchini, finely chopped -

5. 2 garlic cloves, minced -

6. 1/4 cup reduced-fat sun-dried tomato salad dressing -

7. 1 large tomato, finely chopped -

8. 1/4 cup grated Parmesan cheese -

9. 10 flavored tortillas of your choice (10 inches) -

10. 1/4 cup shredded part-skim mozzarella cheese -

How to cook deliciously - Baked Veggie Cups

1. Stage

In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese.

2. Stage

With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese.

3. Stage

Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.