Roasted Vegetable Marinara

July 18, 2013

It is squash, zucchini and eggplant season and that means a bounty of delicious fresh vegetables at extremely affordable prices! I could eat these vegetables just sauteed in coconut oil but this makes them an extra special, extra delicious dish.

This dish makes a delcious lunch by itself or a side to grilled chicken.

2 yellow squash
2 zucchini
2 small eggplant (or 1 large)
1 tablespoon olive oil
1 clove garlic, crushed
pinch of salt
1-2 cups organic marinara sauce (Like newman’s own)
4 oz sliced cheese (I used kerrygold)

Pre-heat oven to 400. Slice or dice your vegetables evenly and sprinkle with salt. Heat the olive oil over medium high heat in a large skillet. Saute vegetables in oil 2-3 minutes or until the vegetables start to wilt. Toss in garlic, stir well and pour mixture into a baking dish. (If there are juices in the pot or pan, drain before moving on to the sauce.)

Pour desired amount of marinara over the vegetables. If you like it really saucy, add 2 cups, if you only want a hint of flavor, add 1. Top with enough freshly sliced cheese to cover everything and roast for 10-15 minutes. At the end of that time, if the cheese isn’t bubbly, turn the broiler on for 2 minutes. Remove, allow to cool for a few minutes, serve and enjoy!

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