Mallorca-Style Vegetable Bake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Roasted eggplant, potatoes, zucchini, tomatoes and fresh herbs for a touch of Spanish cuisine. Recipe concept developed by The Culinary Institute of America. Ingredients:
1 pound baking potatoes, cut into 1/2-inch cubes |
1 cup chopped onion |
1 tablespoon minced garlic |
2 tablespoons virgin olive oil |
2 (14.5 ounce) cans hunt's® diced tomatoes with basil, garlic & oregano, drained |
1 pound eggplant, peeled, cut into 1/2-inch cubes |
1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick |
1 tablespoon chopped fresh basil |
1 teaspoon chopped fresh oregano |
1/2 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
Directions:
1. Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.
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