"This salad that primarily consists of tomatoes, zucchinis and eggplants that are baked in the oven and sprinkled with garlic and Parmesan can be your go-to happy and healthy place."
BAKED VEGETABLE SALAD – TOMATOES, ZUCCHINI, EGGPLANT WITH GARLIC AND PARMESAN
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Prep time 15mins
Cook time 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 3 medium zucchini
- 1 medium eggplant
- 1 pint cherry tomatoes
- 1 tablespoons extra-virgin olive oil
- 4 cloves garlic
- 1/4 kosher salt
- 2/3 cups grated Parmesan cheese
- 1/4 teaspoons ground black pepper
- 1/4 cups chopped fresh basil
- 1/4 cups chopped fresh parsley
Method
Step 1
Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
Step 2
Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Step 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, basil, and parsley. Serve warm.