Side Items

Roasted garlic zucchini eggplant and tomato bake is for Dinner.

Roasted garlic zucchini eggplant and tomato bake takes several minutes to prepare.

Roasted garlic zucchini eggplant and tomato bake takes 18 minutes to cook.

Roasted garlic zucchini eggplant and tomato bake makes 4 servings.

The ingredients for Roasted garlic zucchini eggplant and tomato bake are:

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

Here is how you make Roasted garlic zucchini eggplant and tomato bake:

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

The nutritional information for Roasted garlic zucchini eggplant and tomato bake is:

• 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

The dietary needs meet for Roasted garlic zucchini eggplant and tomato bake is Vegetarian