Created by Chef Adam Simmons Makes 6 servings Ingredients: 1 Cup Red Onions 1 small Eggplant 1 lb. Zucchini 1 lb. Summer Squash 3 TB Olive Oil 1 1/4 Basil Leaves 1 Tsp. Oregano, dried 1/4 Tsp Kosher Salt 1/4 Tsp Black Pepper 2 Cloves Garlic 14 oz. Tomatoes (canned or fresh) Instructions: 1. Preheat the oven to 400 degrees. 2. Peel and rinse the onion. Also rinse the eggplant, zucchini, and squash. 3. Toss the eggplant, zucchini, and squash with olive oil, basil, oregano, salt and pepper in a bowl. Place on baking dish and bake for 20 minutes. 4. Drain canned tomatoes. Peel and mince the garlic. Add both to baking dish and mix. 5. Return to oven and bake for an additional 20 minutes. Nutritional Information (per serving) Calories 192kcal Fat 11g Saturated Fat 2g Protein 4.5g Sodium 450mg Carbohydrate 18g Fiber 5g Cholesterol 0mg Calcium 85mg

Comments are closed.

Scroll to Top