Thursday, September 6, 2012

Roasted Tomato and Eggplant and/or Zucchini


1 Eggplant
1-2 Zucchini
15 or so Roma tomatoes
Shredded Parmesan cheese

Cut the zucchini and/or eggplant crosswise (round) with 1/3 inch width
Cut the Roma tomatoes in half
Chop 5 or so garlic cloves
Chop a large handful or two of basil
Combine with some olive oil, salt and pepper
Coat the eggplant, zucchini and tomatoes in the oil mixture
Lay them all single layer on a baking sheet.

Bake at 350 degrees for 40 minutes

Arrange on a dish with a tomato on each eggplant or squash round

Cover with Parm cheese and bake for another 5-10 minutes


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