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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups cubed eggplant |
2 cups fresh or frozen whole-kernel corn, thawed |
1 1/2 cups sliced zucchini |
1 medium onion, peeled and sliced |
1 large sweet red pepper, cut into very thin strips |
1 tablespoon dried basil |
1 teaspoon dried oregano |
1 teaspoon olive oil |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
vegetable cooking spray |
4 (4-ounce) sole fillets |
1/4 cup plus 2 tablespoons freshly grated parmesan cheese |
Directions:
1. Combine first 10 ingredients in a large bowl; toss well. Place in a roasting pan coated with cooking spray. Cover and bake at 425° for 45 minutes.
2. Arrange fish over vegetable mixture, and sprinkle with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.
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