This dinner is not only delicious but absolutely beautiful with its vibrant colors and wonderful smell. This week, use your fresh produce to dish up a new meal that reminds you of classic Italian cooking. Your family won’t be disappointed!

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

prep time: 15 min
cook time: 45 min

Ingredients

3 medium zucchini (about 1 1/2 lbs)

1 small/medium eggplant (about 3/4 lb)

1 pint cherry tomatoes

1 tbsp olive oil

4 large cloves garlic

1/4 tsp salt

1/4 tsp pepper

2/3 cup freshly grated Parmesan cheese

1/4 cup chopped fesh basil

1/4 cup chopped fresh parsley

Preparation

1. Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.

2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut them into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.

3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

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