Tomato Eggplant Zucchini Bake

PREP: 15 mins

COOK: 45 mins

TOTAL: 1 hr

Ingredients:

• 3 medium zucchini

• 1 small/medium eggplant

• 1 pint cherry tomatoes

• 1 tablespoon extra-virgin olive oil

• 4 large cloves minced garlic

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2/3 cup freshly grated Parmesan cheese

• 1 tablespoon of Italian seasoning

Note: Add fresh basil or other herbs is you have some available

Instructions:

• Preheat the oven to 350 degrees F.

• Cut the zucchini into 1/2-inch slices then cut in half and place in a casserole dish

• Slice the eggplant into 1/4-inch rounds, then into quarters and add to dish.

• Halve the cherry tomatoes and add them to the dish.

• 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.

• Cover the pan with tin foil and bake for 25 minutes

• Remove the foil continue baking for 10 to 20 additional minutes, until the vegetables are tender.

• Sprinkle with the remaining Parmesan cheese. Serve warm.

https://video.wixstatic.com/video/c00800_a89b791d261942e0804afae93371b8e3/1080p/mp4/file.mp4

Source: https://www.wellplated.com/tomato-egglant-zucchini-bake/