Description
A delicious medley of baked eggplant, zucchini, and tomatoes, bringing the flavors of Provence to your table.
Ingredients
Scale
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 cups tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil over medium heat in a skillet and sauté garlic until fragrant.
- Add chopped tomatoes, salt, and pepper, and let simmer for about 10 minutes to create the sauce.
- Layer the sliced eggplant, zucchini, and yellow squash in a decorative pattern in a baking dish.
- Pour the garlicky tomato sauce over the arranged vegetables.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until the vegetables are tender.
- Garnish with fresh basil before serving.
Notes
Use fresh, seasonal vegetables for the best flavor. Experiment with additional herbs to enhance the taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg