Tomato Eggplant Zucchini Bake with Garlic and Parmesan


Ingredients:

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound)
1 pint cherry or grape tomatoes
1 tablespoon extra virgin olive oil
4 large cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
1/4 cup chopped fresh basil, divided
1/4 cup chopped fresh parsley, divided

Directions:

Get full recipe >> Tomato Eggplant Zucchini Bake with Garlic and Parmesan @ wellplated.com

0 Response to "Tomato Eggplant Zucchini Bake with Garlic and Parmesan"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel