Roasted garlic zucchini eggplant and tomato bake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted garlic zucchini eggplant and tomato bake calories by ingredient
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Number of Servings: 4


    2 zucchini cut in half lengthwise, then cut into 1/2 inch half-moon shapes
    1 Japanese eggplant cut in half lengthwise & then cut into 1/2 inch shapes
    2 C. quartered ripe tomatoes (or grape tomatoes)
    1/2 sweet onion, minced
    1/2 teaspoon crushed red pepper flakes
    1/4 c. olive oil
    salt and pepper to taste
    1/2 c. grated Parmesan cheese
    1 T. garlic powder
    1 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

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Member Ratings For This Recipe

  • Incredible!
    This recipe is perfect for the last of the season's garden produce. - 10/9/19

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  • Incredible!
    So delicious! I put the basil and garlic right into the veggies and added a wee bit of bread crumbs to the parmesan cheese. Great on its own or over couscous or quinoa - 9/8/13

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  • Incredible!
    Fantastic, loved this recipe. I baked it longer than suggested but it was still great. I omitted the cheese and olive oil, then I used fresh garlic. I love garlic any excuse really. - 4/23/13

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