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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Tomato Eggplant Zucchini Bake Recipe

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This recipe for Tomato Eggplant Zucchini Bake is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 med Zucchini (about 1.5 lbs)
1 med Eggplant (about 3/4 lb)
1 pint Cherry Tomatoes
1 T Olive Oil
4 lg cloves Garlic, minced
1/4 tsp Salt
1/4 tsp ground Black Pepper
2/3 C Parmesan cheese, divided
1/4 C chopped fresh Basil, divided
1/4 C chopped fresh Parsley, divide
Directions:
Directions:
Preheat the oven to 350º. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 15 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Personal Notes:
Personal Notes:
This is also good served cold. Could be used as an antipasti.

 

 

 

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