Tomato Eggplant Zucchini Bake with Garlic and Parmesan

I had sentimental dreams of planting my own vegetables, gathering them with consideration, and utilizing them to make wonderful summer formulas like the present Tomato Eggplant Zucchini Bake.

Each late spring, zucchini and tomatoes have the kept running of our cooler, an issue that you wouldn't presume somebody with a patio nursery free yard to have. Each time I stroll into the supermarket, I can't keep myself from hurling a couple of additional into my truck "in the event of some unforeseen issue."

The present formula came to fruition on a mid year night a couple of years prior, when I was in a race to make supper and disappointed by oneself perpetrated zucchini supply usurping each surface in our kitchen.

I chose to just hack the majority of the vegetables commanding our cooler, coat them in a solid trio of olive oil, garlic, and Parmesan, and prepare them together to perceive what occurred.

Forty after five minutes, this Tomato Eggplant Zucchini Bake rose in an uproar of vivid greatness, and my house was perfumed with the smell of an Italian grandma's kitchen. As I took in its rich, garlicky fragrance and looked at the rainbow of veggies in the dish, I wondered about the awesome actuality that a formula can be so amazingly basic and stunningly delightful in the meantime.

Also try our recipe Tomato Quinoa Salad

Tomato Eggplant Zucchini Bake with Eggplant Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

Ingredients

•  3 medium zucchini — about 1 1/2 pounds
•  1 small/medium eggplant — about 3/4 pound—see notes if your eggplant is large
•  1 pint cherry tomatoes — or grape tomatoes
•  1 tablespoon extra-virgin olive oil
•  4 large cloves garlic — minced
•  1/4 teaspoon kosher salt
•  1/4 teaspoon ground black pepper
•  2/3 cup freshly grated Parmesan cheese — divided (about 2 1/2 ounces)
•  1/4 cup chopped fresh basil — divided
•  1/4 cup chopped fresh parsley — divided

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
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.
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.

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Read more our recipe Strawberry Rosé Sangria