Roasted garlic zucchini eggplant and tomato bake
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 zucchini cut in half lengthwise, then cut into 1/2 inch half-moon shapes1 Japanese eggplant cut in half lengthwise & then cut into 1/2 inch shapes2 C. quartered ripe tomatoes (or grape tomatoes)1/2 sweet onion, minced1/2 teaspoon crushed red pepper flakes1/4 c. olive oilsalt and pepper to taste1/2 c. grated Parmesan cheese1 T. garlic powder1 T. chopped fresh basil
1. Preheat oven to 450 degrees. Lightly oil a 9x13" baking dish.
2. Combine zuccini, eggplant, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.
3. Drizzle with olive oil, season with salt & pepper, mix well.
4. In a separate small bowl, combine Parmesan cheese, garlic powder and fresh basil. Set aside.
5. Roast vegetables until tender or slightly golden, about 18 minutes. Remove from oven; sprinkle with Parmesan mixture. Serve warm or at room temperature.
Serving Size: 1 cup
2. Combine zuccini, eggplant, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.
3. Drizzle with olive oil, season with salt & pepper, mix well.
4. In a separate small bowl, combine Parmesan cheese, garlic powder and fresh basil. Set aside.
5. Roast vegetables until tender or slightly golden, about 18 minutes. Remove from oven; sprinkle with Parmesan mixture. Serve warm or at room temperature.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 198.0
- Total Fat: 17.4 g
- Cholesterol: 9.9 mg
- Sodium: 235.3 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.9 g
- Protein: 6.2 g
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