 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I love this easy recipe and often make this dish. When I don't have any eggplant, I just add more zucchini, yellow squash , peppers and onions. The taste is fabulous and can be served as a vegetarian meal with 8 ounces of cooked pasta. Read more . Sometimes I forget the Parmesan cheese. Doesn't affect the flavor. Betty Crocker's Best of Baking. Ingredients:
1 medium eggplant (1 1/2 pounds), cut into 1 1/2-inch chunks |
1 medium green bell pepper, cut into 1-inch pieces |
1 medium red bell pepper, cut into 1-inch pieces |
1 medium onion, cut into 8 wedges and separated |
2 medium zucchini, cut into 1-inch pieces |
1/2 pound whole mushrooms |
1/3 cup chopped fresh or 2 tbs. dried basil leaves |
3 tbs. olive oil or vegetable oil (i like to use extra light olive oil) |
2 tbs. red wine vinegar |
1 tsp. dried oregano leaves |
1/2 tsp. kosher salt |
1/4 tsp. ground pepper |
1 medium tomato, seeded and cut into 2-inch pieces |
grated parmesan cheese, if desired. |
Directions:
1. Heat oven to 350 degrees.
2. Place eggplant, bell peppers, onion, zucchini, and mushrooms in 3-quart casserole.
3. Sprinkle evenly with basil.
4. Mix oil, vinegar, oregano, salt and pepper.
5. Drizzle evenly over vegetables.
6. Bake uncovered 30 minutes.
7. Add tomatoes; toss to coat.
8. Bake uncovered about 15 minutes longer or until vegetables are tender.
9. Serve with cheese.
|
|