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