Harvest Vegetable Bake

Ingredients

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

Preparation

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s