Mozzarella / Marinara / Eggplant / Zucchini / Squash / Roasted Tomatoes Recipe
A delightful medley of fresh mozzarella, marinara sauce, and roasted vegetables including eggplant, zucchini, squash, and tomatoes, baked to perfection.
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Ingredients
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Vegetables and Cheese
Method
Preparation and Cooking
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Slice the eggplant, zucchini, and yellow squash into ¼-inch rounds.
- 2
Roast the Vegetables
On a baking sheet, toss the sliced vegetables with olive oil, minced garlic, salt, and black pepper. Roast in the preheated oven for 20-25 minutes, until tender and slightly golden.
- 3
Prepare the Tomatoes
While the vegetables are roasting, halve the cherry tomatoes and toss them with a little olive oil, salt, and pepper. Add to the baking sheet for the last 10 minutes of roasting.
- 4
Assemble the Dish
In a baking dish, spread a layer of marinara sauce. Layer the roasted vegetables and cherry tomatoes on top. Tear the fresh mozzarella into pieces and scatter over the vegetables.
- 5
Bake
Return the assembled dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- 6
Garnish and Serve
Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.
