Balsamic Veggie Bake

Tiny Little Chef Balsamic Veggie Bake

Yields: 4 servings per recipe



  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 Italian seasoning.
  5. Put in refrigerator and 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.