Home Recipes Ingredients Vegetables Peppers

Baked Veggie Cups

Name: Baked Veggie Cups
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 dozen.
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 5 min.

Makes

4 dozen

These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. —Cathy Horvath, Surrey, British Columbia

Baked Veggie Cups Recipe photo by Taste of Home

Next Recipe

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

Directions

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

Nutrition Facts

1 appetizer: 40 calories, 1g fat (0 saturated fat), 1mg cholesterol, 63mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

Baked Veggie Cups

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home