TOMATO EGGPLANT ZUCCHINI BAKE RECIPES

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI RECIPE ...

Roasted Baby Eggplant, Tomato, and Zucchini Recipe ... image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories Fruits and Vegetables Vegetables Eggplant

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, CarbohydrateContent 14.6 g, FatContent 3.9 g, FiberContent 6.9 g, ProteinContent 2.7 g, SaturatedFatContent 0.6 g, SodiumContent 28.8 mg, SugarContent 6.3 g

FARMERS' MARKET TOMATO, EGGPLANT, AND ZUCCHINI CASSEROLE ...

Farmers' market tomato, eggplant, and zucchini casserole ... image

This bright stack of eggplant, zucchini and tomato wears the colors of the Italian flag and offers a tasty salute to the country's favorite flavors. A budget friendly meal that packs plenty of punch on the plate, the trio of summertime vegetables goes from oven to table in an hour or so. It's great served at the center of the plate as a main dish, but also works as a sunny side to grilled chicken breast. Layering the zucchini and tomato on top of the eggplant ensures the casserole will be moist, and the generous helping of fresh herbs means that this is a veggie dish that's long on flavor. It's an easy make-ahead meal, too, that can be served room temperature on balmy summer nights.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 spray(s) Olive oil cooking spray
2 tsp Olive oil
1 small Eggplant(s) (about 3/4 pound), unpeeled and cut into 1/4-inch slices
1 medium Uncooked onion(s) chopped
3 large clove(s) Garlic clove(s) minced
1 tsp Kosher salt
0.5 tsp Black pepper
0.25 cup(s) Fresh parsley flat-leaf, chopped
0.25 cup(s) Basil fresh, chopped
2 Tbsp Fresh oregano chopped
0.75 pound(s) Fresh tomato(es) small, preferably heirloom, cut into 1/4-inch slices
1 large Uncooked zucchini (about 3/4 pound), cut into 1/4-inch slices
0.25 cup(s) Grated Parmesan cheese or Asiago

Steps:

Preheat oven to 400°F.
In a large cast-iron or heavy nonstick skillet over medium-high heat, warm oil. Add onion, garlic, ½ tsp salt, and ¼ tsp black pepper; cook, stirring, until onions soften, about 5-10 minutes. Turn off heat; transfer half of mixture to a small bowl and leave the other half in the pan.
In another small bowl, mix together parsley, basil, oregano, and remaining ½ tsp salt and ¼ tsp pepper.
In the pan, arrange tomato, eggplant, and zucchini slices in rows, alternating the vegetables, and overlapping the slices. Top with reserved onion mixture and fresh herb mixture.
Roast until vegetables are tender and browned along edge, 25 to 30 minutes. Sprinkle evenly with cheese and bake until softened, about 2 minutes longer. Serve hot, warm, or at room temperature.
Serving size: 1 cup

Nutrition Facts : Calories 177 kcal

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