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Parmesan-Infused Summer Vegetable Medley

This Parmesan-Infused Summer Vegetable Medley is a delightful way to enjoy the bountiful harvest of zucchini, eggplant, and cherry tomatoes. Infused with garlic, basil, and parsley, this dish will bring the vibrant flavors of summer to your table.
3
50 min
TOTAL TIME
195
CALORIES
$1.60
PER SERVING
Parmesan-Infused Summer Vegetable Medley
Ingredients
10 INGREDIENTS
6 SERVINGS
Eggplant
1 medium eggplant
sliced into 1/4-inch rounds and cut into 3/4-inch pieces
Zucchini
3 medium zucchini
quartered and cut into 1/2-inch slices
Garlic
4 cloves garlic
minced
Kosher Salt
1/4 tsp kosher salt
Parmesan Cheese
2/3 cup parmesan cheese
divided
Fresh Basil
1/4 cup fresh basil
chopped and divided
Fresh Parsley
1/4 cup fresh parsley
chopped and divided
Cherry Tomatoes
1 pt cherry tomatoes
halved
Ground Black Pepper
1/4 tsp ground black pepper
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
Directions
8 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 400 degrees F.
2
Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
3
In a large mixing bowl, add the quartered and sliced zucchini, eggplant pieces, and halved cherry tomatoes.
4
Drizzle the cut vegetables with the extra-virgin olive oil, then add the minced garlic, kosher salt, ground black pepper, 1/3 cup of the Parmesan cheese, and half of the chopped basil and parsley. Toss gently to combine.
5
Transfer the vegetables to the prepared baking dish.
6
Bake for 30-35 minutes, until the vegetables are tender.
7
Sprinkle the dish with the remaining Parmesan cheese, basil, and parsley.
8
Serve the Parmesan-Infused Summer Vegetable Medley warm.
Health Info
Macros
11g
CARBS
11g
FAT
13g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
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