Another staple from my Catering and Meal Delivery days, these Balsamic Veggies take 5 minutes to throw together and are packed with flavor! Serve them separately or top will some grilled protein for a filling meal!

Balsamic Veggie Bake

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Servings: 6

Course: Side Dish

Cuisine: All American Inspired, Italian Inspired

Calories: 159

Ingredients Equipment Method

Ingredients

  

• 1 eggplant
• 2 yellow squash
• 2 zucchini squash
• 28 oz. can diced tomatoes
• ¼ c. olive oil
• ¼ c. balsamic vinegar
• 2 T. TLC Rustic Italian seasoning
• ½ c. shredded Mexican cheese blend optional (not included in macros listed)

Equipment

• Rustic Italian Seasoning

Method

 

1. Preheat oven to 350.
2. Wash and rinse all vegetable thoroughly.
3. Cut the eggplant, squash and zucchini into medium sized pieces.
4. Put into a bowl, and add the oil, vinegar and Rustic Italian Italian seasoning.
5. Cover and put in the refrigerator, let marinate for at least 2 hours.
6. In a baking dish, pour out the vegetables and add the diced tomatoes. Make sure to stir ingredients well. Top with cheese if desired.
7. Bake for 30-40 minutes, until veggies are tender. Remove from oven at this time if not adding cheese.
8. Put oven on broil, and let cheese bubble and brown for 2-3 minutes.
9. Remove from oven and serve.

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