Tiny Little Chef Seasonings Used
- 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)
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 Rustic Italian Italian seasoning.
Cover and put in the refrigerator, 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.
Calories: 159kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Fiber: 5g | Iron: 2mg