Tomato Zucchini Eggplant Bake is a simple, nutritious mixture of fresh vegetables, lightly seasoned and blended with a hint of cheese, that bakes up into a perfectly balanced grouping of flavors
This is the kind of recipe that I’d like oodles of in my recipe collection. It’s easy, nutritious, uses the vegetables that I always have tons of this time of year, and it’s actually really satisfying. Doesn’t taste “nutritious” – it tastes interesting and complex, even though ingredients are simple.
I’m likely to use this as a basic recipe to make many variations of – add chicken strips, bell pepper, mushrooms, spinach. The possibilities are endless. You might want to add more cheese, but I like the light touch of cheese here. I used a fairly mild Big Jim chile – thought it was perfect.
Hope you enjoy this!
- 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
- 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.
- 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.
- 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.
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