Eggplant-Squash Tomato Basil Bake

Fresh basil paired with the eggplant and squash give this baked dish an aromatic joyful flavor. I love baked vegetable recipes like this one. They’re easy to make, as most of the recipe work includes veggie cutting. This is a great topper for any kind of pasta (I use spaghetti squash) or even as a side.

Here’s how to make this bake:

Ingredients

  • 4 small zucchini-quartered and cut into 1/2 inch slices
  • 1 medium eggplant-sliced into 1/4 inch rounds–then cut into 3/4 inch pieces
  • 1C cherry tomatoes, halved
  • 1 hot house tomato, diced
  • Olive oil spray
  • 4 cloves of garlic, minced (or pressed with a garlic press)
  • 1/4C fresh parsley, chopped
  • 1/4C fresh basil, chopped
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp coarse sea salt
  • 1/2C organic tomato sauce

Directions

  1. Preheat oven to 375* Fahrenheit
  2. Spray a 9×9 inch baking dish with olive oil spray
  3. In a medium bowl, add cut up zucchini, eggplant and tomatoes
  4. Spray vegetables with olive oil, then add garlic, salt and pepper. Mix
  5. Add 1/2 of the basil and parsley to the mixture, toss lightly to combine.
  6. Place vegetable mixture into the baking dish and top with tomato sauce.
  7. Bake for 20 minutes.
  8. Remove from oven, cover with aluminum foil, and bake for an additional 20 minutes.
  9. Add the rest of the bail and parsley.
  10. Serve on top of any pasta dish, or have as a side.
    1. Optional: add fresh grated Parmesan cheese

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