Harvest Vegetable Bake


2-3 tbsp. olive oil
3 cloves garlic, minced
2 small/med. eggplants, cut into 1/2″ cubes
2 tsp. spice blend of choice, divided
1/4-1/2 tsp. salt
2 small zucchinis, sliced
1 sm. summer squash, sliced
1 c. sliced fresh mushrooms (8-10 med.)
1/2 c. parmesan cheese
2 lg. tomatoes, chopped
2 c. shredded mozzarella cheese


Preheat oven to 350. Heat the olive oil in a large frying pan. Add the garlic and eggplant and cook until soft, approx. 10-15 minutes, adding 1 tsp. spice blend while cooking. Spread the eggplant in the bottom of an ungreased 9×13 pan. Layer zucchini, squash, and mushrooms on top of the eggplant, sprinkling parmesan between the layers. Use the tomatoes for the final layer and top with mozzarella mixed with the rest of the spices. Bake for 35-40 minutes, until bubbling and brown. You may need to cover it to avoid over-browning.

Penzey’s Spices


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