Tomato, Zucchini & Eggplant Bake
Author: Anita
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • 2 cups halved cherry or grape tomatoes
  • 2 cups diced zucchini (about 1 lb)
  • 2 cus diced eggplant (about 1 small, about 1 lb)
  • 1 tablespoon extra-virgin olive oil
  • 3 large cloves garlic, minced
  • ½ cup diced mild or medium green chiles
  • ½ tsp ground cumin
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • ⅔ cup freshly grated Parmesan cheese, divided (about 2½ ounces)
  • ¼ cup chopped fresh basil, divided
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3½-quart casserole dish with nonstick spray.
  2. Put the tomatoes, zucchini, and eggplant in a large bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, cumin, salt, pepper, ⅓ cup of the Parmesan cheese, and half of the basil. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese and basil. Serve warm.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/tomato-zucchini-eggplant-bake/