Ingredients
Scale
- 2 cups tomatoes, chopped
- 2 cups zucchini, sliced
- 2 cups eggplant, cubed
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the tomatoes, zucchini, eggplant, olive oil, garlic, basil, salt, and pepper.
- Toss the ingredients until well coated.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake for 45 minutes or until the vegetables are tender.
- Serve hot and enjoy!
Notes
- Great as a side dish or served over pasta.
- Feel free to add your favorite herbs!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg