REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Easy Baked Zucchini, Eggplant and Tomato Casserole
| Easy Baked Zucchini, Eggplant and Tomato Casserole | Print |
Recipe By: Alice Morrow
Easy Baked Zucchini, Eggplant and Tomato Casserole
Ingredients
- ½ c. fresh pico de gallo
- 2 T. minced garlic
- 1 bell pepper, rough chop
- 2 large zucchini, chopped
- 2 eggplant, chopped
- 3-4 dozen cherry tomatoes, halved
- ¼ c. fresh parsley, chopped
- 2 T. fresh basil, chopped
- ½ c. freshly grated parmesan cheese
- Salt, black pepper
- Olive oil
Instructions
- In a large bowl, combine all the ingredients except olive oil. Season with salt and black pepper.
- Take a baking dish and drizzle olive oil in bottom and rub it on sides of dish. Make sure whole bottom has olive oil.
- Pour the seasoned veggies into baking dish.
- Bake at 350 for 30 minutes.
- Remove from oven and cover with foil and bake another 20 minutes.
- Serve with extra grated cheese on side.
Notes
*****Great served with pasta.
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