Mediterranean Bean and Veggie Bake
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30 Min
Prep : 10 Min Cook: 20 Min
Looking for a new veggie side? This recipe is a winner - savoury veggies and tender beans cooked to perfection, topped with herbed feta and baked. Try this veggie recipe; you’ll love it!
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2
3 cloves garlic, minced
3
1 small onion, diced
4
1 zucchini, cut into 1/4-inch rounds
5
1 red pepper, cut into 1/2-inch chunks
6
1 can (19 fl oz/540 mL) white kidney beans, drained, rinsed
7
1 can (28 fl oz/796 mL) diced tomatoes, drained
8
1 cup crumbled feta cheese with garlic and herbs
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How do I make it ?
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Step 1
Heat oven to 400ºF. Step 2
Heat dressing in a medium skillet over medium-high heat. Add garlic and onions; cook 2 min. Add zucchini and pepper; cook and stir 7 min. until crisp-tender. Add beans and tomatoes; cook an additional 3 min. Step 3
Spoon into a 1.5-L baking dish and sprinkle with cheese. Step 4
Bake 10 min. or until heated through. Kraft Kitchen Tips!
Substitute
Top this recipe with Kraft Old Cheddar Shredded Cheese instead of Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 3.5 g
18 %
Cholesterol 20 mg
Sodium 750 mg
31 %
Carbohydrate 27 g
Fibre 6 g
Sugars 8 g
Protein 12 g
Vitamin A
20 %
Vitamin C
80 %
Calcium
15 %
Iron
20 %
Servings
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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