Eggplant, Zucchini, and Tomato Bake Recipe
Our Italian-inspired tomato, eggplant, and zucchini bake will make tremendous use of all the fresh vegetables that are available, right here, right now.
Servings 4 people
Calories 115kcal
Cost 5
Ingredients
- 14 oz. can chopped tomatoes
- 1 tbsp. olive oil
- 1 tsp. dried rosemary
- 1 tsp. Italian herbs
- ½ tsp. black pepper
- 1 tsp. salt
- 1 large eggplant thinly sliced
- 3 large zucchinis sliced
- 3 tomatoes sliced
- 2 garlic cloves thinly sliced
- Chopped parsley to serve
Instructions
- Preheat oven to 350 F.
- Combine the chopped tomatoes, olive oil, herbs, and seasoning; mix well.14 oz. can chopped tomatoes, 1 tbsp. olive oil, 1 tsp. dried rosemary, 1 tsp. Italian herbs, 1 large eggplant, 3 large zucchinis, 3 tomatoes
- Pour the seasoned tomato mixture into the bottom of an oven-proof dish.
- Place the vegetables in the dish and top with garlic and a pinch of salt and pepper.1 tsp. salt, 2 garlic cloves, ½ tsp. black pepper
- Place in the oven and allow to bake for 25 minutes.
- Remove and sprinkle with the chopped parsley.Chopped parsley
Nutrition
Calories: 115kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 636mg | Potassium: 876mg | Fiber: 7g | Sugar: 10g | Vitamin A: 501IU | Vitamin C: 39mg | Calcium: 106mg | Iron: 3mg