Balsamic Veggie Bake

This recipe was a Catering and Meal Delivery favorite for years, and the simplicity can’t be beat! Use as a side dish or top with some grilled steak or chicken…everyone will love it! Not a fan of all the veggies listed? Use your favorites. The KEY is to make sure that they are all cut up to about the same size so they cook evenly. 

Balsamic Veggie Bake


  • 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


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