BAKED VEGGIE CUPS

Baked Veggie Cups image

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

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 10

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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

Steps:

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 : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges